Beets with Cherry Sauce (Charkhlis Chogi)
(side dish for 4)
Scrub, but do not peel:
3 - 4 medium beets
place in a covered pan with a little water, and bake at 400 until tender (about an hour).  When they have cooled somewhat, peel and slice them thinly.
Simmer over low heat:
1/2 c dried cherries
1/2 c water
for 10 - 15 minutes.  Puree the mixture in a blender or food mill, adding a little more water if necessary, to make a thick sauce.
Stir together:
1 medium onion, chopped and sauteed in butter
2 T parsley, minced
2 T cilantro, minced
a pinch salt
Place the sliced beets in a bowl or arrange on a plate.  Sprinkle the onion mixture over them and pour the cherry sauce on top.  Serve warm or at room temperature, or stir together and chill lightly.
Notes & Variations:
  1. This recipe was adapted from The Georgian Feast, by Darra Goldstein (University of California Press, 1999).
  2. If you can find tart dried cherries, this dish will probably taste more authentic.  We made it with dried bing cherries, and it was delicious though perhaps sweeter than the Georgian cornelian cherries that are traditionally used.