Beets with Leeks in Wine

  •  1/2 lb. young whole beets
  • 3 thinly sliced leeks
  • 1/2 t. ground pepper
  • 1/2 t. cumin
  • 1 c. beet stock
  • 1/2 c. sweet raisin wine or muscatel

Cook beets, drain, reserve liquid, and slice. Put them in a saucepan with leeks. In a mortar, grind pepper and cumin. Add to the leeks and beets. Then add stock and sweet wine. Pour this sauce over the vegetables, bring to a boil, then simmer till leeks are cooked The lovely deep color of this dish adds beauty to your table. Serve with chicken or game birds, with brown or wild rice

Many thanks to Keeshi + Photo and Twisted String for their photography contributions