| 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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