Braised Beets with Shallots

In this recipe, the red wine and sugar form a delicious sweet and sour glaze around the beets. For a variation, the Chef Gayler likes to serve these beets with a spoonful of creamed horseradish before serving

Ingredients:
1 lb. 2 oz. small to med. beets
2/3 C red wine
2 T red wine vinegar
2 T sugar
1 1/4 C vegetable stock
9 oz. small shallots, blanched and peeled (around 10-12 shallots)

salt and pepper to taste

Directions:
Preheat the oven to 375 F. Peel the beets carefully, retaining their shape, then cut them into slices 1/2 inch thick.
Set aside.

Put the red wine, vinegar, sugar and vegetable stock in a pan and bring to a boil. Arrange the beets and shallots in
a single layer in an ovenproof dish. Pour the red wine mixture over them and season with salt and pepper. Cover
with foil or a tight fitting lid and bake for about 1 to 1 1/4 hours or until the vegetables are tender. Serve
immediately.

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Recipe submitted by: Paul Gayner - A Passion For Vegetables http://www.amazon.com/exec/obidos/ASIN/1585741639/myriamagazine