I serve this year round not just for Rosh Hashanah. It’s a great side dish recipe especially for beet lovers like me.
2 bunches, medium beets
12 shallots, peeled
3 tablespoons olive oil
½ dry red wine
Salt and pepper to taste
3 tablespoons light brown sugar
3 tablespoons red wine vinegar
Preheat oven to 375 degrees. Peel the beets and cut each one into 8 chunks. Mix the beets and shallots together in a 13 x 9-inch baking dish. Toss the olive oil and red wine and season with salt and pepper. Cover the dish tightly with aluminum foil and bake until the beets are just tender, about 1 ¼ hours.
Stir in the brown sugar and red wine vinegar. Bake uncovered stirring occasionally until the vegetables are tender and glazed with the sauce, about 15 to 20 minutes more.
Need another recipe for beets? Try this one for Roasted Beets with Lemon Tarragon Vinaigrette.