Guest guest Posted September 26, 2001 Report Share Posted September 26, 2001 * Exported from MasterCook * Five-Minute Beets Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 339 Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 beets -- about 1 pound 1 tablespoon butter Salt and freshly milled pepper Lemon juice or vinegar -- to taste 2 tablespoons chopped parsley OR tarragon or dill or other herb Serves 4 to 6 Grated beets cook quickly - if not in 5 minutes, maybe in 8 or 10. The same method, in fact, saves time with other root vegetables as well. Grate them in to coarse shreds. Melt the butter in a skillet, add the beets, and toss them with 1/2 teaspoon salt and pepper to taste. Add 1/4 cup water, then cover the pan and cook over medium beat until the beets are tender. Remove the lid and raise the heat to boil off any excess water. Taste for salt, season with a little lemon juice or vinegar - balsamic or red wine is good - and toss with the herb. If you don't mind the shocking color, you can stir in a tablespoon of yogurt or sour cream, always a good- tasting addition to beets. Variations: Cook the beets in fresh orange juice or stir in a slice or two of Mustard butter, at the end. The herb salts, especially the one with fennel seed, make an interesting change from plain salt. (See separate recipes.) - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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