| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Sami |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Large red beets |
| 1/4 |
c |
Olive oil |
|
|
Kosher salt and freshly ground black pepper |
| 1 1/4 |
c |
Rich chicken stock,; fat removed |
| 1/3 |
c |
Balsamic vinegar |
| 1 |
tb |
Sherry vinegar |
| 1 |
tb |
Honey (or to taste) |
| 1 |
ts |
Toasted and crushed anise seed |
INSTRUCTIONS
Preheat the oven to 375 degrees. Wash, dry, and lightly oil the beets with
1 tablespoon of the olive oil. Place in a roasting pan and season with salt
and pepper. Roast until cooked through and skins begin to shrivel,
approximately 45 minutes depending on the size of the beets.
While still warm, remove the beet skins by rubbing with a paper towel. Cut
into 1/4-inch dice. In a blender or food processor, puree the chicken stock
and 1 cup of the beets. Transfer the puree to a bowl. Whisk in the
vinegars, honey, anise seed and remaining olive oil. Season to taste with
salt and pepper. Stir in the remaining diced beets.
Store, covered and refrigerated, up to 5 days.
Yield: 2 1/2 cups
Recipe By :COOKING RIGHT SHOW #CR9602
Posted to MC-Recipe Digest V1 #254
Date: Wed, 23 Oct 1996 08:35:25 -0400
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Jesus: stripped, abused, assaulted, violated . . . for you”