| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
Too, Hot, Tamales |
4 |
Servings |
INGREDIENTS
| 1 |
bn |
Gold beets |
| 1 |
bn |
White beets |
| 1 |
bn |
Red beets |
| 6 |
|
Shallots; finely diced |
| 1 |
bn |
Fresh dill leaves; chopped |
| 1/2 |
c |
Olive oil |
| 1/4 |
c |
White balsamic vinegar or rice wine vinegar |
| 1 |
ts |
Coarse salt |
| 1/2 |
ts |
Black pepper; freshly ground |
|
|
Sour cream for garnish |
INSTRUCTIONS
Preheat oven to 350 degrees Trim the greens from the beets and save for
sauteing or use in a soup. Scrub well, trim ends, then place beets on a
baking sheet. Roast until cooked through, about 1/2 to one hour depending
on the size. Allow to cool, then remove the skins (they should slip off
with your fingers). Cut beets into 1/2inch wedges and place in a medium
bowl. To make the vinaigrette, whisk the remaining ingredients together in
a small bowl. Drizzle vinaigrette over beets and toss to combine. Serve on
plates with a dollop of sour cream. Yield: 4 servings Copyright, 1996, TV
FOOD NETWORK, G.P., All Rights Reserved 11/12/96 show
Recipe By : TOO HOT TAMALES SHOW #6315
Posted to MC-Recipe Digest V1 #305
Date: Sat, 16 Nov 1996 10:30:17 -0600
From: Pat Asher <asher@mcs.com>
A Message from our Provider:
“Beauty: an act of God”