| 1 | Thickly slice the beets and simmer in water ~30 minutes until cooked. |
| 2 | Include the stems of leftover cruciferous veggies in this simmer. |
| 3 | Strain and place in a bowl with ?c rice vinegar and water to cover. |
| 4 | Let sit overnight in the refrigerator, or for as long as you can. |
| 5 | Use the beet leaves for making a green veggie to eat. |
| 6 | The next day, or later: strain the beets from this liquid, place in a food processor with sage leaves (stems removed). |
| 7 | Process, adding a little wine or water as needed. |
| 8 | (discard the vinegar, or save it for the next batch of vinegared beets, in the fridge). |
| 9 | Slice the shallots and garlic. |
| 10 | Saute in a little of the canola oil, with the shallots first, then later add the garlic (in order to avoid overtoasting the garlic). |
| 11 | After about 4 or 5 minutes, add the wine. |
| 12 | Simmer a minute or two. |
| 13 | Add this mixture to the food processor and continue processing. |
| 14 | It is nicer if some graininess remains, but a fine graininess. |
| 15 | Place this mixture back in a pan. |
| 16 | Add about 1 or 2 cups of hot water, remaining canola oil, and salt (?tsp) and pepper to taste. |
| 17 | Stir and simmer a few minutes, add 3 drops maple syrup. |
| 18 | Pour into 2 regular or 1 large wide soupbowl, leave room on top. |
| 19 | Top with 1 or 2 t creme fraiche, and stir in well. |
| 20 | Serve hot |
