Georgian Beets In Cherry Sauce (Charkhalis Chogi)

1. 1

   Preheat oven to 375u00b0F.

2. 2

   Coat the beets with the oil and place in a single layer in a baking pan. Roast until tender, about 1 hour. Let cool slightly, then trim, peel, and thinly slice.

3. 3

   While the beets are roasting, combine the cherries and water in a small saucepan and bring to a boil. Reduce the heat to low and simmer, uncovered, until very tender, about 20 minutes. Puree in a blender or food processor.

4. 4

   Melt the butter in a large skillet over medium heat. Add the onions and saute until soft and translucent, 5-10 minutes. Stir into the cherry puree. Add the cilantro, parsley and salt.

5. 5

   Pour the sauce over the beets. Serve warm, or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.