RED BEETS BBQ

3 tablespoons olive oil
1 small onion, diced
2 pounds red beets, peeled, sliced, and cut into 1/4-inch sticks
1 1/4 cups chicken broth
1 teaspoon salt
1 teaspoon sugar
3 whole cloves
1/4 cup red wine
1 tablespoon vinegar
1/2 to 1 teaspoon cornstarch
3 small dill pickles, diced
Salt and pepper

In a saucepan, heat oil and saute onions until golden.

Add beets and cook for 5 to 10 minutes more. Add chicken broth, salt, sugar, and cloves; simmer for 20 to 25 minutes until beets are tender.

In a small bowl, mix red wine, vinegar, and cornstarch. Add mixture to beets; cook and stir until broth thickens.

Add pickles; simmer for 3 minutes. Season with salt and pepper to taste.

Makes 6 to 8 servings