This is an example of a HTML caption with a link.

Category : Basics
Ratings : 0
Comment(s) : 0


4 md Beets, with greens, stems

-- trimmed, (save greens) 1/2 ts Oregano, dried

1/2 ts Thyme, dried

1/4 ts Fennel seed

1/4 ts Coriander, ground

1/4 ts Rosemary, dried

4 Bay leaves

10 Peppercorns

2 tb Oil, olive, extra-virgin

2 tb Butter, unsalted, cut

-- into pieces Salt Preheat the oven to 450 F. Mix the oregano, thyme, fennel seed, coriander, rosemary, bay leaves and peppercorns together. Place the beets in a roasting pan, and sprinkle with the the mixture of dried spices and herbs and drizzle with olive oil to coat. Bake, uncovered, until tender when pierced with a fork (about 1 hour.) When cool enough to handle, slip off the skins.

Quarter the beets and transfer them to a processor. Process the beets until coarsely chopped. Transfer them again to a small saucepan and stir over medium heat until heated through. Add the butter and stir until glossy. Season to taste with salt, and serve immediately. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York

Rate this recipe :

1   2   3  4   5  

Send this recipe to your friend(s)

Your Name :

Friend #1

Friend #2

Friend #3

Friend #4

Friend #5

Friend #6

Friend #7

Friend #8

Friend #9

Friend #10

Post this recipe to your blog or website

Enter Comment

Enter Your Name (Optional) :

Web site (Optional) :

Email (Required) :

Your comment (Required):