Beets in Burgundy Wine (1963)

• 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

Peel beets, and grate enough to make 3 cups.  Melt butter in saucepan, and stir in flour.

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)