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

1. Preheat oven to 375u0b0F.
2. 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.
3. 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.
4. 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.
5. 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)