You can include the beet greens here, too. Just add the chopped greens about 10 minutes before the end of the poaching time.
1-1/4 c dry red wine, or apple or grape juice, divided
1/2 c water
2-1/2 lbs beets, (peeled), cut into bite-sized pieces (about 4 c)
salt and pepper, to taste
lemon juice, to taste
chopped fresh parsley
1. In a large saucepan combine 1 c of the wine and the water. Bring to the boil. Add beets and return to the boil. Reduce heat, cover, and simmer, stirring occasionally, until beets are tender and can easily be pierced with a fork, 30 minutes or so.
2. Drain beets and transfer to a serving bowl. Add the remaining 1/4 c red wine and toss to coat. Season with salt and pepper. Drizzle with honey, if using, and lemon juice. Sprinkle with chopped parsley.