Instructions: Heat oil in a saucepan or skillet over medium heat. Add shallots and saute about 4 minutes until soft. Add chicken broth, bay leaf, and thyme; bring to a boil. Add wine and simmer until reduced by one-half (to about 1 cup). Strain; return liquid to pan and add beets. Cook 15 to 20 minutes or until beets are tender.

In small bowl combine water and cornstarch. Add cornstarch mixture to beet sauce; stir until slightly thickened. Stir in chives and season with salt and pepper.

Season salmon steaks with salt and pepper. Spray with nonstick cooking spray.

Place salmon steaks in center of cooking grate. Grill 8 to 10 minutes or until fish is opaque and center bone can be removed easily, turning once halfway through grilling time.

Remove bones from salmon steaks. Spoon some beet sauce onto individual plates; top each plate with a salmon steak.

This recipe yields 4 servings.

Wine Recommendation: A Pinot Noir from Oregons Willamette Valley will have the fruit to coax the sweetness from the salmon and reflect the juiciness of the beets.

Beer Recommendation: A raspberry wheat ale with a refreshing zip of acidity (not sugar) will complement - not compete with - this sauce.

Comments: The beet sauce adds an attractive dimension, both for the eye and the palate, to a fish thats excellent for grilling.

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