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Preheat oven to 450 degrees.
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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).
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Roast beets uncovered until tender, about 1 hour.
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Cool slightly then peel. Cut into 1 inch pieces.
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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.
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Add beets to skillet; sprinkle with salt and pepper.
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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.
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Add butter and stir until melted. Season beets to taste with salt and pepper. Transfer to a bowl and serve.