| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Beets |
1 |
Servings |
INGREDIENTS
| 6 |
md |
Beets with tops; (about 2 pounds) |
| 2 1/2 |
tb |
Red wine vinegar |
| 2 |
tb |
Olive oil; (preferably extra-virgin) |
| 1 |
tb |
Chopped fresh dill or 1 teaspoon dried dillweed |
| 1/2 |
c |
Thinly sliced sweet onion; (such as Maui or Vidalia) |
|
4 |
Servings |
INSTRUCTIONS
Preheat oven to 400°F. Cut off tops from beets and reserve. Wrap beets in
large sheet of heavy-duty foil, enclosing completely. Cut off long stems
from beet leaves and discard. Thinly slice beet leaves. Rinse leaves under
cold water. Wrap leaves in small sheet of heavy-duty foil, enclosing
completely.
Place foil package of whole beets directly onto oven rack. Bake 1 hour 15
minutes. Add foil package of beet leaves to oven and bake until beets are
tender and leaves are wilted and tender, about 15 minutes longer. Open foil
packages and let beets and leaves stand at room temperature until cool
enough to handle. Rub beets to remove skins. Cut beets into 1/4-inch-thick
slices.
Whisk vinegar, oil and dill in large bowl until well blended. Add beets,
beet leaves and onion and toss to coat. Serve warm or room temperature.
Per serving: calories, 152; total fat, 7 g; saturated fat, 1 g;
cholesterol, 0 Bon Appétit May 1996 Cooking For Health
Per serving: 5 Calories; 0g Fat (0% calories from fat); 0g Protein; 2g
Carbohydrate; 0mg Cholesterol; 0mg Sodium
NOTES : Epicurious
Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Apr 13, 1998
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