CHARKHLIS CHOGI

• 1 pound medium beets, scrubbed and peeled

• olive oil: 3 tablespoons + 3 tablespoons

• Kosher salt and freshly ground black pepper, to taste

• 3 tablespoons butter

• 3 cloves garlic, minced

• 1 small yellow onion, finely chopped

• 3/4 cup dried tart cherries

• 1 tablespoon fresh lemon juice

• 2 tablespoons finely chopped cilantro

• 1 tablespoon finely chopped parsley

Preheat oven to 400 degrees F.

Place the whole, peeled beets in a baking dish or small ovenproof pot and drizzle with 3 tablespoons of olive oil plus salt and pepper to taste.

Cover the dish with foil or a lid and bake until tender, 1 to 1 1/2 hours (timing will depend on the size of the beets).

When cool enough to handle, cut the beets into 1″ pieces and set them aside.

Heat the remaining 3 tablespoons of olive oil plus 3 tablespoons of butter in a large skillet.

Add the minced garlic and chopped onions and cook, stirring occasionally, until soft, about 3 minutes.

Add the cherries, 1 cup of water, and salt and pepper to taste. Bring to a boil.

Reduce the heat to medium and cook, stirring occasionally, until the sauce is reduced by half, about 10 minutes.

Stir in the lemon juice and pour the sauce over the warm beets. Garnish with cilantro and parsley and serve at room temperature.