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(Beets with Cherry Sauce)
These wonderful beets are
simultaneously sweet and tangy. In Georgia, Cornelian cherries are
used, but our tart domestic cherries provide similar savor. Chogi
is usually eaten warm or at room temperature.
Serves 2 to 3
Preheat oven to 375oF (190oC).
1 pound of beet
1 medium onion, peeled and mince
1 tablespoon of butter
1/3 cup of tart dried cherries
10 tablespoons of water
2 tablespoons of minced parsley
2 tablespoons of minced cilantro or dill
1/8 teaspoon of salt
Scrub beets but do not peel. Bake until tender, 1 to 1 1/2 hours.
Meanwhile, sauté the onion in butter until soft, 10 to 15
Simmer the cherries in water until they
are very soft, about 15 minutes. Force through a sieve or food mill,
adding additional water, if necessary, to make 1/4 cup of thick sauce.
When the beets are ready, peel and
slice them thinly. Place in a bowl and add the cooked onion and cherry
sauce. Stir in the minced herbs and salt.