Georgian Beets In Cherry Sauce (Charkhalis Chogi)
- 8 beets, stems trimmed to 1 inch (2 lbs. total without the greens)
- olive oil, for coating during roasting (or vegetable oil)
- 2/3 cup dried tart cherry
- 1 1/4 cups water
- 2 tablespoons unsalted butter or 2 tablespoons vegetable oil
- 2 onions, chopped
- 1/4 cup chopped fresh cilantro or 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- Preheat oven to 375u0b0F.
- Coat the beets with the oil and place in a single layer in a baking pan. Roast until tender, about 1 hour. Let cool slightly, then trim, peel, and thinly slice.
- While the beets are roasting, combine the cherries and water in a small saucepan and bring to a boil. Reduce the heat to low and simmer, uncovered, until very tender, about 20 minutes. Puree in a blender or food processor.
- Melt the butter in a large skillet over medium heat. Add the onions and saute until soft and translucent, 5-10 minutes. Stir into the cherry puree. Add the cilantro, parsley and salt.
- Pour the sauce over the beets. Serve warm, or at room temperature.
beets, olive oil, cherry, water, unsalted butter, onions, fresh cilantro, parsley, salt
Taken from www.food.com/recipe/georgian-beets-in-cherry-sauce-charkhalis-chogi-307308 (may not work)