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Sweet and Sour Beets2 pounds of beets (about 6 medium size) with 1 inch tops left on, washed. 2 tablespoons olive oil 1/2 cup cider vinegar 1/3 cup honey pinch of cloves 2 teaspoons cornstarch 2 tablespoons Dijon mustard Salt and pepper to taste 1 tablespoon fresh dill, snipped
Preheat oven to 400 degrees F.
In a shallow baking dish, toss the beets with the oil. Roast for 1 hour or until tender when pierced with a fork. Let the beets cool enough to be handled, peel and cut into wedges
In a saucepan set over moderate heat, combine vinegar, honey, cloves and cornstarch, bring to a boil whisking and simmer whisking until slightly thickened. Whisk in mustard, salt and pepper.
Add the beets to the sauce and stir gently to combine. Bring back to a simmer to heat the beets through. Transfer to a serving dish and sprinkle with the snipped dill. Garnish with dill sprigs.
Yield 4 servings
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