Georgian Beets In Cherry Sauce (Charkhalis Chogi) - cooking recipe

Ingredients

8 beets, stems trimmed to 1 inch (2 lbs. total without the greens)
olive oil, for coating during roasting (or vegetable oil)
2/3 cup dried tart cherry
1 1/4 cups water
2 tablespoons unsalted butter or 2 tablespoons vegetable oil
2 onions, chopped
1/4 cup chopped fresh cilantro or 1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1/4 teaspoon salt

Preparation

Preheat oven to 375\u00b0F.
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.
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.
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.
Pour the sauce over the beets. Serve warm, or at room temperature.