INGREDIENTS

INSTRUCTIONS

PREHEAT OVEN 350F (175C) Mark 4. Brush a shallow (glass/ceramic) pan with
melted butter or spray with vegetable oil. Remember that beets stain.
1. Trim leafy tops from beets and wash thoroughly. Place in prepared pan,
loosely tent with foil, and bake for 1 hr 15 mins, until very tender. Set
aside to cool slightly. Peel skins from beets. Trim tops and tails to
neaten.
2. Heat oil in a large pan. Add spices and cook 1 minutes, stirring
constantly, over medium heat. Add sugar and red wine vinegar, stir for 2-3
minutes, until sugar dissolves.
3. Add beets to pan, reduce heat to low and stir gently for 5 minutes,
until beets are well glazed. Serve warm or cold.
STORE in the refrigerator, well covered, no more than two days before
serving.
METHOD: Small potatoes, sliced sweet potatoes, peeled small onions can be
cooked in this way. Bake until soft and glaze as in step 3.
Converted by McBuster on Wed, 22 Apr 1998 for Pat Hanneman Topic: Beets
Notes: Dish is good for picnics. Serve warmed or cold. Prep 15 mins;
cooking 1hr 25 mins.
Recipe by: Step-by-Step Vegetable Cookbook, Susan Tomnay, Ed.
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 22,
1998

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