| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Beets | 1 | Servings | ||
INGREDIENTS
| 10 | md | Beets (about 2 inches in diameter); rinse/trim tops |
| 1 | c | Water |
| 2 | tb | Butter; (1/4 stick) |
| 1 | ts | Minced garlic |
| 1/4 | c | Chopped fresh chives or green onion tops |
| 1 | tb | Minced fresh parsley |
| 2 | ts | Minced fresh tarragon |
| 2 | tb | Red wine vinegar |
| 6 | servings. |
INSTRUCTIONS
Preheat oven to 375°F. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover and bake until beets are tender when pierced with knife, about 1 hour. Cool beets. Peel and cut into 1/2-inch wedges. Melt butter in large skillet over medium heat. Add garlic; sauté 1 minute. Add beets; stir until heated through. Mix in chives, parsley and tarragon, then vinegar. Season with salt and pepper. Bon Appétit March 1997 Per serving: 210 Calories; 23g Fat (94% calories from fat); 1g Protein; 3g Carbohydrate; 61mg Cholesterol; 241mg Sodium NOTES : Epicurious Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Apr 13, 1998
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