| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
New import |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 6 |
md |
To large beets, quartered |
|
|
Salt |
|
|
Ground black pepper |
| 1 1/2 |
lg |
Heads garlic, peeled, |
|
|
Cloves separated |
| 1 |
tb |
Balsamic vinegar |
| 2 |
tb |
Raspberry vinegar |
| 2 |
tb |
Dry red wine, such |
|
|
As petite syrrah |
| 1 |
tb |
Sugar |
| 1 |
tb |
Softened butter |
INSTRUCTIONS
Preheat oven to 400 F. In a 9-inch glass baking dish, toss olive oil and
beets. Sprinkle with salt and pepper to taste. Place in oven for 45
minutes. Toss in garlic cloves and bake another 45 minutes, tossing
occasionally, until beets are tender. Place in blender and add remaining
ingredients. Puree until smooth. Adjust with salt and pepper to taste.
Makes 4 servings.
NOTE: This makes an excellent accompaniment to grilled sausages and mashed
potatoes or potato pancakes. Per Serving: Calories 164 Fat 10g Cholesterol
8 mg Sodium 787 mg Percent calories from fat 53%
~Sandy Szwarc Dallas Morning News 9/18/96 Typos by Bobbie Beers
Posted to MM-Recipes Digest V4 #063 by BobbieB1@aol.com on Mar 3, 1997.
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