Spiced baked beets step-by-step
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | smalls | Beets OR 1.5-lbs beets |
| 2 | tablespoons | Olive oil |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Ground coriander |
| ½ | teaspoon | Ground cardamom |
| ½ | teaspoon | Nutmeg |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Red wine vinegar |
Directions
PREHEAT OVEN 350F (175C) Mark 4. Brush a shallow (glass/ceramic) pan with melted butter or spray with vegetable oil. Remember that beets stain.
1. Trim leafy tops from beets and wash thoroughly. Place in prepared pan, loosely tent with foil, and bake for 1 hr 15 mins, until very tender. Set aside to cool slightly. Peel skins from beets. Trim tops and tails to neaten.
2. Heat oil in a large pan. Add spices and cook 1 minutes, stirring constantly, over medium heat. Add sugar and red wine vinegar, stir for 2-3 minutes, until sugar dissolves. 3. Add beets to pan, reduce heat to low and stir gently for 5 minutes, until beets are well glazed. Serve warm or cold.
STORE in the refrigerator, well covered, no more than two days before serving.
METHOD: Small potatoes, sliced sweet potatoes, peeled small onions can be cooked in this way. Bake until soft and glaze as in step 3.
Converted by McBuster on Wed, 22 Apr 1998 for Pat Hanneman Topic: Beets Notes: Dish is good for picnics. Serve warmed or cold. Prep 15 mins; cooking 1hr 25 mins.
Recipe by: Step-by-Step Vegetable Cookbook, Susan Tomnay, Ed.
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 22, 1998