Roasted garlic beet timbales
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 6 | mediums | To large beets, quartered |
| Salt | ||
| Ground black pepper | ||
| 1½ | large | Heads garlic, peeled, |
| Cloves separated | ||
| 1 | tablespoon | Balsamic vinegar |
| 2 | tablespoons | Raspberry vinegar |
| 2 | tablespoons | Dry red wine, such |
| As petite syrrah | ||
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Softened butter |
Directions
Preheat oven to 400 F. In a 9-inch glass baking dish, toss olive oil and beets. Sprinkle with salt and pepper to taste. Place in oven for 45 minutes. Toss in garlic cloves and bake another 45 minutes, tossing occasionally, until beets are tender. Place in blender and add remaining ingredients. Puree until smooth. Adjust with salt and pepper to taste. Makes 4 servings.
NOTE: This makes an excellent accompaniment to grilled sausages and mashed potatoes or potato pancakes. Per Serving: Calories 164 Fat 10g Cholesterol 8 mg Sodium 787 mg Percent calories from fat 53% ~Sandy Szwarc Dallas Morning News 9/18/96 Typos by Bobbie Beers