In my ongoing quest for Shabbos salads and sides that don't wilt before the Friday night meal is over (and perhaps can be served again at Shabbos lunch...), I tried this recipe for wine braised beets this week. They tasted so yummy fresh out of the oven, that I highly doubt there will be any leftovers to last past the first meal :)
2 bunches medium beets
8 shallots, peeled
3 tablespoons olive oil
1/2 cup dry red wine
Salt and pepper to taste
3 tablespoons light brown sugar
3 tablespoons red wine vinegar
Preheat oven to 375 degrees. Peel the beets and cut each one into 8 chunks. Mix the beets and shallots together in a 13 x 9-inch baking dish.
Toss the olive oil and red wine and season with salt and pepper. Cover the dish tightly with aluminum foil and bake until the beets are just tender, about 1 1/4 hours.
Stir in the brown sugar and red wine vinegar. Bake uncovered stirring occasionally until the vegetables are tender and glazed with the sauce, about 15 to 20 minutes more.