👥8 people
⏲️15m
🕐55m
🍽️sides and snacks
This recipe works with most vegetables and is always a crowd pleaser.
Ingredients
- ½ cup olive oil
- 1 ½ lbs. shallots
- 1 ½ cups dry red wine
- 1 cup white balsamic vinegar
- ⅔ cup water
- ⅓ cup sugar
- ¼ cup dried cranberries
- 1 ¾ teaspoons salt
- ½ teaspoon black pepper
- 1 California bay leaf (or 2 Turkish)
- 1 ½ lbs. beets and carrots, halved and rinsed
Method
- Heat ¼ cup oil in a Dutch oven over moderately high heat on the Egg until hot but not smoking, then sauté shallots, stirring occasionally, until browned and just tender, about 8 minutes.
- Remove from heat and add beets, carrots, wine, vinegar, water, sugar, cranberries, 1 ¼ teaspoons salt, ¼ teaspoon pepper, and bay leaf, then briskly simmer, stirring occasionally, until beets are tender and liquid is thick and syrupy, 40 to 45 minutes. (If liquid is reduced before beets are tender, add ½ cup water and continue to simmer.)
