You are here

Beets In Burgundy

Western.Chefs's picture
Ingredients
  Canned julienned beets 1 Pound (1 Can, Do Not Drain)
  Cornstarch 1 Tablespoon
  Sugar 1 1⁄2 Cup (24 tbs)
  Cloves 1⁄8 Teaspoon
  Salt 1 Pinch
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Red burgundy wine 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon
Directions

MAKING
1. Drain beets over a bowl to catch the liquid.
2. Measure and reserve about 1/4 cup of the beet liquid.
3. Take a saucepan and tip in corn starch, sugar, cloves and salt.
4. Add the reserved beet liquid, stirring to dissolve corn starch and sugar.
5. Then pour in the vinegar and red wine
6. Place the pan on a medium low flame and cook, stirring constantly until the liquid thickens to resemble a sauce.
7. Add the beet juliennes and slide in the butter, stirring until the butter melts to form a rich sauce.
8. Cover the pan and simmer beets for 15 minutes until well heated.

SERVING
9. Serve the beets warm with the sweet buttery wine sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Glazed
Restriction: 
Vegetarian
Ingredient: 
Beet
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

Rate It

Your rating: None
4.344445
Average: 4.3 (18 votes)