Beet Wine Recipes

Steps:

• Pare and quarter beets.
• Boil in water till tender.
• LET STAND 24 HOURS.
• Remove beets.
• Add enough water to make one full gallon of liquid.
• Add sugar and pepper.
• Boil 10 minutes.
• Strain through cloth into clay crock.
• Spread yeast on a slice of bread which has been thoroughly dried in the oven.
• Place in lukewarm liquid.
• Let ferment 10 days.
• Bottle.
• Do not cork tightly.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
• Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
• While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
• To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.