by Hara Dretaki
- 8 small beets, washed and greens cut away
- 1/3 cup red wine vinegar
- salt to taste
- 2 garlic cloves, cut in half
- 1⁄2 tsp. sugar
Place beets in a saucepan, cover with water, add a 1⁄4 cup of the vinegar and salt. Bring to a boil, reduce the heat and simmer until tender, 30–40 minutes. Remove from the heat, add the garlic to the pot and set aside to cool. Remove the beets from the pot, do not drain. Slip off the skins and cut in wedges.
Combine the remaining vinegar, the sugar, and 2 tablespoons of the beet broth. Toss with the beets.
This is the typical way we cook beets in Greece. They are very yummy when served with Skordalia (potato-garlic dip). See recipe.