Wine-Poached Beets

¾ c. dry red wine, such as Merlot or Shiraz, or apple juice, divided

½ c. water

1 Tbsp. brown sugar

2 ½ c. beets, peeled and cut into bite-size pieces

Salt & pepper

Honey (optional)

1 Tbsp. chopped fresh parsley

Lemon wedges (optional)

In a large saucepan, combine ½ c. wine, water and brown sugar.  Bring to a boil, stirring to dissolve sugar.  Add beets.  Return to boil and reduce heat.  Simmer, covered for 45 minutes until beets are tender and can be pierced with a fork.  Drain.  Transfer beets to a serving bowl.  Season to taste with salt and pepper.

Splash with remaining ¼ c. wine.  Drizzle with honey.  Sprinkle with parsley.  Garnish and serve with lemon wedges.

8-10 servings, ½ c. each