Red Beets

Who said veggies have to be boring? Beets never had it so good as in this recipe.

3		tablespoons olive oil
1		small onion, diced
2		pounds red beets, peeled, sliced, and cut into 1/4-inch sticks
1-1/4		cups chicken broth
1		teaspoon salt
1		teaspoon sugar
3		whole cloves
1/4		cup red wine
1		tablespoon vinegar
1/2 to 1		teaspoon cornstarch
3		small dill pickles, diced
		Salt and pepper

In a saucepan, heat oil and sauté onions until golden. Add beets and cook for 5 to 10 minutes more. Add chicken broth, salt, sugar, and cloves; simmer for 20 to 25 minutes until beets are tender.

In a small bowl, mix red wine, vinegar, and cornstarch. Add mixture to beets; cook and stir until broth thickens. Add pickles; simmer for 3 minutes. Season with salt and pepper to taste.

Makes 6 to 8 servings.


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