Post by cuteascountry_Shortcake on Jun 24, 2005 15:17:19 GMT -6
Oven-roasted Beets
6 med. size beets, trimmed
1 T balsamic vinegar
2 t. olive oil
1/4 t. salt
1/4 t. pepper, ground
1/2 c. coarsely chopped walnuts, toasted
Preheat 425. Wrap each beet in aluminum foil. Roast beets in 425 oven for 1 hr. Remove; let stand until cool. Remove foil. Using paring knife slip skin off beets. Cut beets into quarters or eighths. Toss w/vinegar, oil, salt, pepper & walnuts.
Serve slightly warm or room temp. Serves 4. 149 calories.
Boiled Beets
Wash beets, using small vegetable scrub brush if needed. Slice through top of stem end; greens can be sauteed. Plunge beets in boiling water. Let cook about 25-30 min. Remove beets w/slotted spoon; let cool briefly. Hold over bowl to catch juice; slip skins off & discard. Cool, slice & toss w/ favorite vinaigrette dressing.
Submitted by Athena in Delaware
Printed in Nancy's Kitchen Newsletter 6/23/05
6 med. size beets, trimmed
1 T balsamic vinegar
2 t. olive oil
1/4 t. salt
1/4 t. pepper, ground
1/2 c. coarsely chopped walnuts, toasted
Preheat 425. Wrap each beet in aluminum foil. Roast beets in 425 oven for 1 hr. Remove; let stand until cool. Remove foil. Using paring knife slip skin off beets. Cut beets into quarters or eighths. Toss w/vinegar, oil, salt, pepper & walnuts.
Serve slightly warm or room temp. Serves 4. 149 calories.
Boiled Beets
Wash beets, using small vegetable scrub brush if needed. Slice through top of stem end; greens can be sauteed. Plunge beets in boiling water. Let cook about 25-30 min. Remove beets w/slotted spoon; let cool briefly. Hold over bowl to catch juice; slip skins off & discard. Cool, slice & toss w/ favorite vinaigrette dressing.
Submitted by Athena in Delaware
Printed in Nancy's Kitchen Newsletter 6/23/05