Sweet and earthy, these twice-cooked beets make a wonderful accompaniment to wild game or fowl and the red wine glaze intensifies their color, if you can imagine that.
Baking the beets in a sealed parcel first really brings out their natural sweetness. You could eat them right then but sautéing them in butter with leeks and red wine takes them to quite another level.
You can make this ahead; just reheat gently to serve.
RED WINE GLAZED BEETS
8 smallish beets (beetroots) of equal size
2 medium sized leeks, white and pale green parts only, washed and thinly sliced
2 cups (500ml) of good red wine
2 tablespoons of butter
1 tablespoon of olive oil
Sea salt, freshly ground black pepper
Preheat the oven to 450F (230C). Wash and trim the beets then wrap them in a sealed foil parcel with a little space around them. Bake for about an hour, remove from the oven and allow them to cool. Slip the skins off and quarter them. Set aside.
Heat the olive oil in a heavy sauté pan and cook the leeks gently until they’re soft, about 10-12 minutes. Add the quartered beets and season with sea salt and freshly ground black pepper. Sauté for about 4-5 minutes then add the red wine – bring to a boil then reduce the heat to a simmer until most of the wine evaporates. Add the butter and stir until it’s melted and the beets have taken on a glossy appearance.
Check the seasoning once more before serving.
Love beets? Try these recipes as well –
Roasted Beets with Almond Skordalia & White Anchovies
Beet and Goat Cheese Salad with a Toasted Hazelnut & Orange Dressing
Roasted Beets with Red Onion, Orange & Bay Leaf
Beets with a Yogurt, Garlic & Caraway Dressing