Poaching vegetables, such as beets, in liquid other than water creates new and delicious flavor combinations. If using golden beets, you might poach in white wine, chioggas would do nicely in a Rosé. You can also poach in fruit juice, orange juice and beets have an affinity, apple juice and beets get along, too.
3/4 c red, white or rosé wine, or fruit juice, divided
1/2 c water
1 T (brown) sugar, omit if using fruit juice
3 c or so (peeled) chopped beets (bite-sized pieces)
salt and pepper, to taste
2 T chopped fresh herb, such as parsley or dill
1. In a pot, combine 1/2 c of the wine, the water, and sugar, if using. Bring to a boil, stirring to dissolve sugar, though the sugar will dissolve on its own in the heat. Add beets and return to a simmer. Simmer, covered, until beats are tender. Depending on the age of the beets and the size of the pieces, this will take anywhere from 20 to 45 minutes. Of course, you don’t have to eat them soft-tender, they can be crisp-tender, too.
2. Drain beets and transfer to a serving bowl. Pour over remaining 1/4 c of wine or juice. Season with salt and pepper. Stir gently to combine. Sprinkle with chopped fresh herb.