Red Wine Reduction

I use the vegetables that I have the least use for. Mostly beets and radishes, but also the skins of carrots, beets, or the green of leeks. The vegetables are strained for the red wine sauce and are usually not used further. I usually prepare the vegetable stock at the beginning of the week and store it in the refrigerator. The red wine sauce is then freshly cooked to maintain the consistency. Beets give the red wine sauce the perfect touch – sweet, earthy, full-bodied, and deep red.