Charkhlis Chogi (Beets in Tart Cherry Sauce)

Name: Charkhlis Chogi (Beets in Tart Cherry Sauce)
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 1 lb. medium beets, scrubbed; 1 ⁄ 2 cup olive oil; Kosher salt and freshly ground black pepper, to taste; 3 tbsp. unsalted butter; 3 cloves garlic, finely chopped; 1 small yellow onion, finely chopped; 3 ⁄ 4 cup dried tart cherries; 1 tbsp. fresh lemon juice; 2 tbsp. finely chopped cilantro; 1 tbsp. finely chopped parsley

Serves
serves 6-8

LANDON NORDEMAN

Tart cherries bring sweet-sour flavor to this simple salad of herbs and roasted beets.

Ingredients

1 lb. medium beets, scrubbed
¹⁄₂ cup olive oil
Kosher salt and freshly ground black pepper, to taste
3 tbsp. unsalted butter
3 cloves garlic, finely chopped
1 small yellow onion, finely chopped
³⁄₄ cup dried tart cherries
1 tbsp. fresh lemon juice
2 tbsp. finely chopped cilantro
1 tbsp. finely chopped parsley

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Instructions

Step 1

Heat oven to 400°. Place beets, 3 tbsp. olive oil, salt, and pepper in an 8"-square baking dish and cover with foil; cook until tender, 1-1 ½ hours. When cool enough to handle, peel beets and cut into 1" pieces; set aside.

Step 2

Heat remaining oil plus butter in a 12" skillet over medium-high heat. Add garlic and onions; cook, stirring occasionally, until soft, about 3 minutes. Add cherries, salt, pepper, and 1 cup water; bring to a boil. Reduce heat to medium; cook, stirring occasionally, until sauce is reduced by half, about 10 minutes. Stir in juice, pour sauce over beets, and mix to combine; let sit until room temperature and garnish with cilantro and parsley.

Heat oven to 400°. Place beets, 3 tbsp. olive oil, salt, and pepper in an 8"-square baking dish and cover with foil; cook until tender, 1-1 ½ hours. When cool enough to handle, peel beets and cut into 1" pieces; set aside.
Heat remaining oil plus butter in a 12" skillet over medium-high heat. Add garlic and onions; cook, stirring occasionally, until soft, about 3 minutes. Add cherries, salt, pepper, and 1 cup water; bring to a boil. Reduce heat to medium; cook, stirring occasionally, until sauce is reduced by half, about 10 minutes. Stir in juice, pour sauce over beets, and mix to combine; let sit until room temperature and garnish with cilantro and parsley.