Post by DebDoesWW on Dec 10, 2016 5:13:52 GMT
originally posted by @ahmward
If you have a chance, buy golden beets, milder and sweeter than red ones. Red ones work too. My recipe is from the North County Times, 3/7/02 so no longer on line. I usually buy a double amount of beets. Don't clean them because their skin is tender. Just cut off roots and put one or two in a foil packet on a baking sheet or in a roasting pan. Cook for one hour at 375 and poke with a fork after opening the packet to see if they are cooked. Add more time if needed.
Cool completely and serve with the following marinade, which the recipe says is for four large beets"
1/2 tablespoon minced shallot or mild onion
1 Tablespoon lime juice
1 Tablespoon orange juice
1/2 teaspoon Dijon mustard
1 Tablespoon EVOO
salt and freshly ground black pepper
After beets are cool, take off the skin. It will come off easily with your fingers. Slice and put on top of lettuce in your salad bowl. Mix marinade ingredients and drizzle over the beets and lettuce.
You will thank me for this
If you have a chance, buy golden beets, milder and sweeter than red ones. Red ones work too. My recipe is from the North County Times, 3/7/02 so no longer on line. I usually buy a double amount of beets. Don't clean them because their skin is tender. Just cut off roots and put one or two in a foil packet on a baking sheet or in a roasting pan. Cook for one hour at 375 and poke with a fork after opening the packet to see if they are cooked. Add more time if needed.
Cool completely and serve with the following marinade, which the recipe says is for four large beets"
1/2 tablespoon minced shallot or mild onion
1 Tablespoon lime juice
1 Tablespoon orange juice
1/2 teaspoon Dijon mustard
1 Tablespoon EVOO
salt and freshly ground black pepper
After beets are cool, take off the skin. It will come off easily with your fingers. Slice and put on top of lettuce in your salad bowl. Mix marinade ingredients and drizzle over the beets and lettuce.
You will thank me for this
