Twice-Cooked Beets in Chianti Glaze


The wine glaze both balances the natural sweetness of the beets and intensifies the savory beet flavor. This dish and perhaps some smashed new potatoes would make a fine meal with a roast chicken or other fowl. From the October 2003 Bon Appetit. Makes 6 servings

8 2 1/2-inch-diameter beets, trimmed, scrubbed
4 tablespoons extra-virgin olive oil

2 medium leeks por a bunch of small (white and pale green parts only), trimmed, halved lengthwise, thinly sliced (about 3 cups)
2 cups Chianti or other dry red wine
2 tablespoons (1/4 stick) butter

Preheat oven to 450°F. Toss beets with 2 tablespoons oil in 13x9x2-inch glass baking dish. Roast beets uncovered until tender when pierced with knife, about 1 hour. Cool beets slightly, then slip off peel. Cut beets into quarters.

Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Add leeks and sauté until translucent and tender, about 12 minutes. Add beets to skillet; sprinkle with salt and pepper. Sauté 5 minutes. Add Chianti and bring to boil. Reduce heat to medium and simmer until wine almost evaporates and glaze coats beets, stirring occasionally, about 15 minutes. Add butter and stir until melted. Season to taste with salt and pepper. Transfer to bowl and serve.
I bake them in foil packets and moisten them with the savory juice that accumulates inside as they bake.

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