From: Recipes

Wine-Poached Beets

Whether you’re hosting or pot-lucking or staying home, Riverbend Garden’s beets make the perfect weekend side-dish! From Better Homes and Gardens


  • 3/4 cup dry red wine such as merlot or shiraz, or apple juice
  • 1/2 cup water
  • 1 tablespoon packed brown sugar
  • 2 1/2 pounds beets, peeled, and cut into bite-size pieces
  • Salt and ground black pepper
  • Honey (optional)
  • 1 tablespoon snipped fresh parsley
  • Lemon wedges (optional)


  1. In a large saucepan combine 1/2 cup of the wine, the water, and brown sugar. Bring to boiling, stirring to dissolve sugar. Add beets. Return to boiling; reduce heat. Simmer, covered, for 45 minutes until beets are tender and can be pierced with a fork, stirring occasionally. Drain. Transfer beets to serving bowl. Season to taste with salt and pepper.
  2. Splash with remaining 14 cup wine. Drizzle with honey. Sprinkle with parsley. Serve with lemon wedges. Makes 8 to 10 side-dish (1/2-cup) servings.
  Check out Riverbend Recipes for many tasty recipes, like this one!