Guest guest Posted December 9, 2001 Report Share Posted December 9, 2001 * Exported from MasterCook * Baked Beets Recipe By : Beans Greens and Sweet Georgia Peaches by Damon Lee Fowler Serving Size : 4 Preparation Time :0:00 Categories : Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium beets, about 2 pounds Unsalted butter Salt and black pepper in a peppermill Position a rack in the upper third of the oven and preheat the oven to 400 degrees F. If the greens are still attached to the beets, cut them off but leave a little of their stems on. Set the greens aside to cook separately either as a vegetable on their own as for spinach, or mixed with spinach. Scrub the beets well under cold running water, pat them dry, and trim off most of the taproot, leaving some of it attached to the beets. Do not peel them. Rub each beet with a little butter and wrap each individually in foil. Place them on a cookie sheet or baking dish, and put them on the rack in the upper third of the oven. Bake, turning the beets occasionally, until they are tender, about 1 hour. They will yield slightly when pressed with your finger but will still be quite firm. Unwrap the beets and quickly trim off the remaining stem and root ends. You can also slip off the skins if you like, but the skins will be very tender and it isn't really necessary to peel them. Serve the beets at once, passing more butter, salt and freshly ground black pepper separately. Or let them cool completely and use them in a salad. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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