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Roast Beets with Cabernet Sauvignon(From Culinary Architecture: Building Flavor, 7-8/06)

Category
side dishes
Cuisine
vegetables
Source
Joe George
Prep Time
1 hour
Number of Servings
makes 4 servings
Directions

Preheat oven to 375 degrees Fahrenheit. Remove the stems from one or two bunches of fresh beets and peel them. Place the peeled beets in a low-sided pan or skillet that is just large enough to hold them in one layer. Drizzle the beets with a tablespoon of olive oil and season both sides with kosher salt and fresh-ground pepper. Add enough red wine to the beets until it is approximately 1/2 inch deep. Place them in the preheated oven. Roast the beets for 45 minutes, or until they offer only slight resistance when pierced with a small knife. As the beets roast turn and baste them every 15 minutes. The wine will evaporate, and combined with the existing olive oil, will make a delicious glaze. Serve whole or sliced; they are also delicious cold the next day.