Charkhlis Chogi (Beets in Tart Cherry Sauce)

  • Serves

    serves 6-8


Tart cherries bring sweet-sour flavor to this simple salad of herbs and roasted beets.


  • 1 lb. medium beets, scrubbed
  • 12 cup olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tbsp. unsalted butter
  • 3 cloves garlic, finely chopped
  • 1 small yellow onion, finely chopped
  • 34 cup dried tart cherries
  • 1 tbsp. fresh lemon juice
  • 2 tbsp. finely chopped cilantro
  • 1 tbsp. finely chopped parsley


Step 1

Heat oven to 400°. Place beets, 3 tbsp. olive oil, salt, and pepper in an 8"-square baking dish and cover with foil; cook until tender, 1-1 ½ hours. When cool enough to handle, peel beets and cut into 1" pieces; set aside.

Step 2

Heat remaining oil plus butter in a 12" skillet over medium-high heat. Add garlic and onions; cook, stirring occasionally, until soft, about 3 minutes. Add cherries, salt, pepper, and 1 cup water; bring to a boil. Reduce heat to medium; cook, stirring occasionally, until sauce is reduced by half, about 10 minutes. Stir in juice, pour sauce over beets, and mix to combine; let sit until room temperature and garnish with cilantro and parsley.

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