Farmers market season is upon us, and with it, a multitude of veggies you probably don’t normally eat.
Take beets: unless you LOVE them, you probably don’t eat them. Now, I’ll be the first to admit that beets can taste like dirt. And no one wants dinner to taste like dirt. But, paired with briny feta cheese, rich red wine, and some seasoning, beets can be spectacular.
This recipe was created using Lodi Ranch 11 Cabernet Sauvignon, but I’ve made it using South African Pinotage and White Sands Merlot. Any bolder red will work. The best rule for cooking with wine is to cook with what you’d drink!
Serves: 6 servings
- 1 bunch medium-sized fresh beets
- 1 T lard, butter, or olive oil
- 2 cloves garlic, diced or pressed (or ½ tsp granulated garlic)
- 1 cup red wine like Lodi Ranch 11 Cabernet Sauvignon
- 2 T fresh rosemary, chopped (or 2 tsp dried)
- salt & black pepper to taste
- ½ C crumbled feta cheese
- Wash and peel beets and dice into ½-inch cubes. Microwave until fork-tender, about 6 minutes. (For easy peeling, cut beets in half and slice, then use a paring knife to peel the skin off each slice in one piece).
- Heat oil in a medium skillet on medium-low heat. Add garlic and cook until fragrant.
- Increase heat to medium-high. Add beets to pan and toss to coat with oil, then add wine. Let cook, stirring often, until wine has reduced to a sticky glaze, about 15 minutes.
- Remove from heat, add feta, and toss to mix. Serve hot or cold.