- Freshly cooked beets
- 1 cup, California Burgundy or other red dinner wine
- 2 tbspns butter
- 1 tbspn flour
- 1 tspn sugar
- Pinch nutmeg
- Pinch cloves
- Salt and pepper
Stir in 1/2 cup Burgundy wine. Add beets, sugar, and seasonings. Simmer over low heat until tender. Add more wine during cooking, if needed.
Recipe note: Serve them with a steak, buttery baked potatoes,and hearts of lettuce with oil and wine vinegar dressings. The classic dish, Harvard Beets Burgundy, is similar in flavor but includes wine vinegar in the preparation.
(Origin - "Favorite Recipes of California Winemakers" collected and published by the Wine Advisory Board of San Francisco, 1963. This recipe was from Mrs. J.H.M. Elwood of the Llords & Elwood Wine Cellars of Fremont, California)