Prep Time: 15 minutes
Cook Time: 2 hours, 5 minutes
Total Time: 2 hours, 20 minutes
- 2 pounds beets, prepared for cooking
- 1 teaspoon salt
- Pinch pepper
- 2 Tablespoons butter or margarine
Place beets in a roasting pan, cover with foil, and bake 2 to 2-1/2 hours until tender. Cool until easy to handle (if you are in a hurry, plunge in ice water), then peel. If the beets are small, serve whole; otherwise slice, dice, or cut into julienne strips.
Place in a saucepan with salt, pepper, and butter and warm, uncovered, over low heat, shaking pan gently, 2 to 3 minutes.
Baked beets are mellower, sweeter, and nuttier than boiled.
Yield: 4 servings
Per serving: 115 calories, 15 mg cholesterol, 715 mg sodium
Recipe Source: The New Doubleday Cookbook by Jean Anderson & Elaine Hanna (Doubleday)
Reprinted with permission.