Beets In Burgundy

• 1 pound Beets
• Aluminum foil
• Olive Oil
• Salt
• 1/2 C Burgundy or other full body red wine
• 1/4 C Red Wine Vinegar
• 1/3 C Sugar
• 1T Corn Starch
• 1/8 T Cloves, ground
• pinch Salt
• 2T butter (less may work)

1. 1) Prepare a piece of aluminum foil to wrap each beet. Trim and clean Beets without breaking the skin, by trimming all but 1" of the greens and long root. Trimming to close will cause the beet to "bleed" juice.
2. 2) Dry each Beet with a paper towel, rub with Olive Oil, salt, pepper and wrap in foil.
3. 3) Bake for 2 - 2.5 hours in 350 degree oven. Cool until easy to handle.
4. 4) Peel and dice cooled Beets into 1" pieces.
5. 5) Add Burgundy, Red Wine Vinegar, Sugar, Corn Starch, Ground Clove, and salt to sauce pan large enough to hold your beets. Cook, stirring, over moderate heat until clear and thickened.
6. 6) Add Beets and Butter, turn heat to low, cover and simmer 15 minutes to blend flavors.
7. About 190 Calories per serving.
8. From "The Doubleday Cookbook, Volume 2," by Jean Anderson and Elaine Hanna

beets, aluminum foil, olive oil, salt, red wine, red wine vinegar, sugar, t, t, salt, t butter

Taken from www.epicurious.com/recipes/member/views/beets-in-burgundy-51155161 (may not work)