2 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

More Roast Recipes
The Birthday Cake
Homepage

Thanks for viewing my page.

Please send comments or suggestions to address below

© 1997 dor_97@yahoo.com

This page hosted by Get your own Free Home Page