Twice Cooked Beets in Red Wine Glaze
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
- 8 small diameter or 4 large beets , unpeeled, trimmed and scrubbed
- 4 tbsp olive oil , divided
- 1 large onion , sliced thinly
- 2 cups Chianti or other dry red wine
- 2 tbsp butter
Preheat oven to 450 degrees.
Toss beets with 2 tablespoons of oil in a 13 x 9 x 2 inch glass baking dish to coat (If beets are large, pre-cut in quarters).
Roast beets uncovered until tender, about 1 hour.
Cool slightly then peel. Cut into 1 inch pieces.
Heat remaining 2 tablespoons of oil in a heavy large skillet over medium heat. Add onion and sauté until translucent and soft, about 12 minutes.
Add beets to skillet; sprinkle with salt and pepper.
Add Chianti and bring to a boil. Reduce heat to medium and simmer until wine is reduced to glaze and coats beets, stirring occasionally, about 15 minutes.
Add butter and stir until melted. Season beets to taste with salt and pepper. Transfer to a bowl and serve.