| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Beets |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Beets; scrub, trim, leave 1" inch stem |
| 6 |
oz |
Dried apricots; chopped fine |
| 3 |
tb |
Pomegranate molasses |
| 1/4 |
c |
Minced red onion |
| 1 |
tb |
Olive oil; or more |
INSTRUCTIONS
Preheat the oven to 350°F. Wrap the beets tightly in foil and roast them in
the middle of the oven for 1 1/2 to 2 hours, or until they are tender.
Unwrap the beets carefully and let them cool until they can be handled.
Peel the beets, grate them coarse into a bowl, and stir in the apricots,
the molasses, the onion, the oil to taste, and salt to taste. Serve the
relish with pot roast or pork.
Makes about 2 cups
Gourmet September 1993
Per serving: 808 Calories; 15g Fat (15% calories from fat); 14g Protein;
173g Carbohydrate; 0mg Cholesterol; 260mg Sodium
NOTES : Epicurious
Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Apr 13, 1998
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