BEETS WITH RED WINE SAUCE AND YOGURT

what you'll need: roasting pan, foil, knife, measuring spoons, measuring cups, 1 quart saucepan

6 medium beets (1/2 lb), topped
1/3 cup water
3 Tbls olive oil
Salt and freshly ground pepper

Trim and scrub or peel beats. Quarter beets. Place in a shallow roasting pan and pour in water and olive oil. Season with salt and pepper. Cover and bake in a preheated 375°F oven for 30-40 minutes or until tender (fresher, smaller beets cook faster). During the last 10 minutes of cooking uncover to evaporate the liquid and brown the beets. While the beets are cooking make this sauce…

RED WINE SAUCE
2 cups dry red wine
1 tsp honey or sugar
2 Tbls shallot or onion, minced
1 clove garlic, peeled and crushed
1 bay leaf
1/4 tsp thyme
salt and pepper

Pour wine, honey, shallot or onion, garlic, bay leaf, thyme, salt and pepper into a saucepan and simmer over medium heat until reduced by half, about 20 minutes. Pour wine sauce over beets.

Serve with whole yogurt (you can add ginger, horseradish, dill, wasabi or mint to the yogurt if you’d like)

I like to serve over a bed of beet greens, just saute them for about 4 minutes before the beets are done.