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baked beets with nut and cheese crumb

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* Exported from MasterCook *

 

Baked Beets with Nut and Cheese Crumb

 

Recipe By :Ursula Ferrigno

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 medium fresh beet roots

3 ounces whole almonds

3 ounces any variety of mature hard cheese

3 tablespoons olive oil

4 ounces fresh breadcrumbs

salt and pepper

 

1. Pre-heat the oven to 350F (180C, Gas Mark 4.)

 

2. Wash the beet roots very well to remove all the soil and grime. Put in an

ovenproof dish and bake in their skins for 30 minutes.

 

3. Meanwhile, toast the nuts on a sheet of foil under the grill, turning them

frequently. Put in a food processor and blend until finely ground.

 

4. Grate the cheese. Mix the nuts, cheese, olive oil, breadcrumbs and salt and

pepper together in bowl.

 

5. Slip the skins off the beet roots and cut into (1/4-inch) thick slices.

 

6. Arrange the beetroot slices in a shallow ovenproof dish and top with the

breadcrumb mixture.

 

7. Bake in the oven at 400F (200C, Gas Mark 6) for 10 minutes until golden.

Serve hot or cold.

 

CHEESE: Gouda, Mozzarella, Romano, Cheddar, etc.

 

Source:

" Real Fast Vegetarian Food: Putting the Flavour and Healthy into Your Food "

Copyright:

" Ursula Ferrigno (2002 Metro Publishing) ISBN 1843580071 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 425 Calories; 28g Fat (58.1% calories

from fat); 15g Protein; 30g Carbohydrate; 6g Dietary Fiber; 22mg Cholesterol;

506mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 4

1/2 Fat.

 

NOTES : Accompanying Vegetables - This recipe is taken from my first book, The

90's Vegetarian. I enjoy beet roots and think that they are vastly underrated.

These vegetables are delicious and nutritious. -- Ursula

 

Nutr. Assoc. : 903337 0 1281 0 0 0

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