Beets and wine, for Valentines.
Before I left on my recent trip to the U.S., I made my husband a special pre-Valentine's meal, using the beets I'd bought in anticipation of a real Valentine's meal. They're heart-shaped, you see, as well as heart-healthy. (You just knew I was going to work that in there, huh?)
And what else is heart healthy? Red wine! I had a nice Bordeaux, so naturally that was my first choice. The reduction took some time, but it was worth it. It was smooth, a fine fruity gravy that complimented the beets very well.
By the way, if you're in England, you'll notice beets are referred to as "beetroot" instead of just beets. Seems redundant, but then we can't pronounce "butter" so I'd be careful about complaining.
The recipe is below, though to make polenta you can find instructions here.
Polenta with Roasted Beets and Bordeaux Reduction
1 recipe polenta, cooled in a pan and cut into triangles (about 3 inches on the long side)
Roasted Beets:
4-5 medium-sized beets, cut in wedges
3-4 garlic cloves, peeled
2 tablespoons olive oil
1/2 cup vegetable stock
1/2 teaspoon thyme
1/4 teaspoon allspice
Heat oven to 400F/200C. Mix ingredients together in a bowl. Line a baking pan with aluminum foil and pour the mixture into the pan.
Bake for 30 minutes, or until beets are soft. Check midway through and stir the beets around.
Meanwhile, make the reduction:
Bordeaux Reduction
1 tablespoon olive oil
1 teaspoon margarine
1 red onion, sliced
1 cup mushroom stock (made with 1/4 cup dried porcini mushrooms soaked in boiling water for 10 minutes)
2 cups Bordeaux wine
2 teaspoons cornstarch
2 tablespoons water
2 teaspoons balsamic vinegar
Heat the oil over medium heat. Add the onion and the margarine. Saute for 10 minutes, stirring occasionally.
Add the mushroom stock with the mushrooms. Pour in the red wine, careful not to splash! Reduce heat to low and simmer for 30 minutes.
Simmer for 30 minutes, strain, and simmer longer. Mix together the cornstarch and water. Add the vinegar and corn starch mixture to the wine reduction. Cook for 3-4 minutes, until the sauce is slightly thickened, and remove from heat.
Saute the polenta triangles in oil/margarine until they begin to brown—this takes about 10 minutes, so get it started before the rest of the meal is done.
Arrange the polenta on a plate, top with a few beet slices, and pour a 1/4 cup or so of the wine reduction over the top (or else let the polenta sit in a pool of sauce).
Garnish:
toasted walnuts
fresh tender thyme sprigs
Arrange the walnuts and thyme sprigs on top and serve immediately.