3 – 4 large fresh beets, peel and slice
2 Tbsp. butter (may also use soft margarine such as Becel)
2 yellow onions, slice thin
1 or 2 cloves garlic, minced
2 Tbsp. white flour
1 tsp. red wine vinegar
1/2 cup sherry
3/4 cup chicken stock, salt-free ( or do not add any extra salt)
salt & pepper, to taste
In a fry pan, melt the butter and sauté the onions and garlic until soft. Add the beet slices and cook until both sides are light, golden brown. Turn down the heat to low, and sprinkle the flour on both sides of the beet slices.
Using a wooden spoon, stir until the flour browns. Add the wine vinegar, sherry and the stock. Season with the salt and pepper.
Cover with a tight-fitting lid and simmer for 35 – 40 minutes, or until beets are cooked thoroughly. Serve hot.