Beets
with Cherry Sauce (Charkhlis Chogi)
(side
dish for 4)
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Scrub, but do not peel: |
| 3 - 4 |
medium |
beets |
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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. |
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Simmer over low heat: |
| 1/2 |
c |
dried cherries |
| 1/2 |
c |
water |
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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. |
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Stir together: |
| 1 |
medium |
onion, chopped and sauteed in butter |
| 2 |
T |
parsley, minced |
| 2 |
T |
cilantro, minced |
| a |
pinch |
salt |
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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. |
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Notes &
Variations:
-
This recipe was adapted from The Georgian
Feast, by Darra Goldstein (University of California Press, 1999).
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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.
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