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Red Beets with Shallots and Sage




Source of Recipe


celiabh at copykat.com


List of Ingredients




4 Red beets, stems and greens removed
2 Tablespoons butter
1 Tablespoon olive oil
3 Shallot lobes, sliced thin
8 or more fresh sage leaves
Coarse or kosher salt
1 Tablespon brown sugar

Recipe



Slice the beets lengthwise from root ends to stem ends, as thin as possible, to reveal their layered cross sections.

In a large saute pan fitted with a lid, melt the butter with the olive oil. Add the beets, shallot and sage and toss to coat with the butter and oil. Season lightly with salt and sprinkle with sugar. Cover and simmer gently over low heat for about 20 minutes or until the beets are glassy but not falling apart. Taste for seasoning, adding more sugar and salt if necessary. Discard the sage leaves and serve.