Servings: Makes 3 cups
Heat oil in a large, deep sauté pan over high heat. Add shallots, garlic, ginger and beets, reduce heat to low and sauté 10 minutes, stirring occasionally.
Add honey, cardamom, thyme, sugar and butter; stir 1 minute. Add chicken stock and bring to a simmer; cook until beets are tender and most of stock has evaporated, 45 to 50 minutes.
Remove from heat. Discard thyme, ginger and cardamom; stir in salt. Let cool before serving.
From the September 2006 issue of O, The Oprah Magazine
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