• 2 tablespoons olive oil
• 4 shallots , finely chopped
• 4 cloves garlic , minced
• 2 (3-inch) pieces ginger , peeled and sliced
• 4   beets (about 2 pounds), peeled and cut into 1/2-inch cubes
• 2 tablespoons honey
• 4 white or green cardamom pods
• 2 sprigs thyme
• 2 tablespoons sugar
• 1 tablespoon unsalted butter
• 2 cups chicken stock or broth
• 1/4 teaspoon salt , or to taste

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.