Recipe by Executive Chef Chris Smith
Jory Restaurant, The Allison Inn & Spa


3 large beets, washed

2 cups orange juice

2 cups white wine

1 shallot, sliced

4 cloves garlic

1 bunch thyme

1 Tbsp black peppercorns

1 tsp salt

Water to cover


In a deep baking dish combine all ingredients, cover with parchment paper and aluminum foil and bake in oven for about 2 hours at 375 degrees, or until the tip of a knife can be inserted easily. Remove beets from cooking liquid, strain and reserve. Partially cool beets, when easy to handle remove the skin by rubbing it off with a towel. Finish cooling the beets. Slice beets crosswise into 1.5 inch planks. (You should yield about 2 planks per beet)


Reserved beet braising liquid – reduced to 1.5 cups

2 cups Syrah

1 Tbsp green pepper corns

1 Tbsp Butter (optional)

In a small pot combine Syrah and peppercorns, reduce to about ¼ cup, add reduced braising liquid and further reduce by half. Finish by whisking in butter if desired. Season with salt to taste and black pepper to taste.

Serving suggestions: Serve beet steaks with mashed or roasted potatoes and your favorite vegetables!