cup dry red wine such as merlot or shiraz, or apple juice
tablespoon packed brown sugar
pounds beets, peeled, and cut into bite-size pieces
Salt and ground black pepper
tablespoon snipped fresh parsley
Lemon wedges (optional)
- In a large saucepan combine 12 cup of the wine, the water, and brown sugar. Bring to boiling, stirring to dissolve sugar. Add beets. Return to boiling; reduce heat. Simmer, covered, for 45 minutes until beets are tender and can be pierced with a fork, stirring occasionally. Drain. Transfer beets to serving bowl. Season to taste with salt and pepper.
- Splash with remaining 14 cup wine. Drizzle with honey. Sprinkle with parsley. Serve with lemon wedges. Makes 8 to 10 side-dish (1/2-cup) servings.
From the Test Kitchen
You can avoid staining your hands with beet juice if you wear plastic gloved while peeling and cutting the beets. Trim beet tops or leave tops on.
Nutrition Facts(Wine-Poached Beets)
- Per serving:
- 54 kcal cal.,
- 119 mg sodium,
- 9 g carb.,
- 2 g fiber,
- 7 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet