"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
3 lbs medium sized beets 1 lb pearl onions 2 tbsp vegatable oil 2 tbsp butter 1/3 cup sherry wine vinger 1/4 cup sugar 1/2 cup apple cider 2 tbsp chopped fresh tarragon leaves a few pinches of allspice 1 tsp black pepper 1 bay leaf
Cut stems and leaves off beets, rub with oil and roast at 350º for 45 minutes to 1 hour or until crisp tender. Cool, peel and then quarter. Set aside. Bring remaining ingredients except onions to a light boil in a saute pan over medium heat. Cook until pan is reduced by 1/3. When reduced add beets and onions and continue to cook until pan is essentially dry and vegatables are dry.
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