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

How to make this recipe:
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. 4

Recipe from: Paul Gayner - A Passion For Vegetables