- 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