Red Beets with Shallots and Sage

Ingredients:
4 small red beets, peeled
2 Tbsp. butter
1 Tbsp. Olive Oil
3 Shallot lobes, sliced thin
8 Sage leaves
Coarse Salt
1 Tbsp. Brown sugar

Excerpted from The Cook and the Gardener by Amanda Hesser

Directions:

Using a mandolin or chef's knife, slice the beets lengthwise from root ends to stem ends as thin as possible to reveal their layered cross section.

In a large saute pan fitted with a lid, melt the butter with the olive oil. Add the beet, shallot and sage, toss to coat with butter and oil. Season lightly with salt & sprinkle with sugar.

Cover and simmer gently over low heat for 30-35 minutes until beets are glassy and are soft when poked with a fork. Taste for seasoning, adding more sugar and salt if needed. Discard the sage leaves and serve on individual plates or on a platter.

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