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    Roasted Beets


    Source of Recipe


    RC (nana mitchum)

    Recipe Introduction


    Most recipes I've seen require you to cook the beets
    before
    removing the tough outer skins, but it's so messy
    peeling all those hot --red--beets. I discovered that
    if you
    peel them like carrots before roasting it's so much
    easier! DELICIOUS!!!

    List of Ingredients




    12 beets
    3 tablespoons good olive oil
    1 1/2 teaspoons fresh thyme leaves, minced
    2 teaspoons kosher salt
    1 teaspoon freshly ground black pepper
    2 tablespoons raspberry vinegar
    Juice of 1 large orange

    Recipe



    Remove the tops and the roots of the beets and peel
    each one with
    a vegetable peeler. Cut the beets in 1 1/2-inch chunks.
    (Small
    beets can be halved, medium ones cut in quarters, and
    large beets
    cut in eighths.)

    Place the cut beets on a baking sheet and toss with the
    olive
    oil, thyme leaves, salt and pepper. Roast for 35 to 40
    minutes,
    turning once or twice with a spatula, until the beets
    are tender,
    Remove from the oven and immediately toss with the
    vinegar and
    orange juice. Sprinkle with salt and pepper and serve
    warm.

    Yield: serves 6

 

 

 


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