1 lb small beetroots
2 tbsp vegetable oil
0.5 cup red wine (or red wine vinegar)
2 garlic cloves
Salt and ground black pepper on taste
Peel the beets, slice into flat rounds, and fry on a pre-heated skillet with vegetable oil for about 3 minutes per side.
Then, pour the wine onto the skillet, add salt, pepper, and pressed garlic, and simmer until the beets are ready (easy to pierce).
Serve hot as a standalone lent dish, or as part of a complex garnish.