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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Roasted Red and Yellow Beets with Balsamic Glaze

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Roasted Red and Yellow Beets with Balsamic Glaze Empty Roasted Red and Yellow Beets with Balsamic Glaze

    Post by Lobo Thu 21 Jan 2016, 11:01 pm

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    Roasted Red and Yellow Beets with Balsamic Glaze
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    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Servings: 8
    Most beet varieties are available in markets in late spring. Although the most common type sold is deep garnet-red, you'll also find golden beets and even ones with concentric red and white stripes reminiscent of a candy cane. To insure freshness and tenderness, choose small or medium beets with their greens still attached. Remove the greens as soon as you get home, as they will leach moisture from the roots if stored intact over long periods. Garnish the dish with fresh parsley sprigs, if you like.






    • 389

    Ingredients:


    • 1 1/2 lb. red beets, with greens attached
    • 1 1/2 lb. yellow beets, with greens attached
    • 2 Tbs. olive oil
    • 1/4 cup water
    • 1/2 cup aged balsamic vinegar
    • 3 Tbs. firmly packed brown sugar
    • Salt and freshly ground pepper to taste

    Roasted Red and Yellow Beets with Balsamic Glaze Wine-pairing-icon-red

    Wine Pairing

    This pairs well with soft, medium-bodied rosé wines from our Wine Club.

    Directions:

    Preheat an oven to 400°F.

    Trim off the beet greens and reserve for another use. Wash the beets well but do not peel, and place in a shallow baking dish. In a small bowl, stir together the olive oil and water. Pour the mixture over the beets and toss to coat them completely.

    Cover the dish with aluminum foil and bake until the beets are tender when pierced with a skewer, 45 to 55 minutes. Remove from the oven, uncover and let cool for 10 minutes.

    Meanwhile, in a small saucepan, stir together the balsamic vinegar and brown sugar. Bring to a boil over medium heat, stirring to dissolve the sugar. Continue to boil until reduced by one-third, about 10 minutes. Remove from the heat.

    Peel the beets by slipping off the skins, then cut them crosswise into thin slices. Place in a warmed serving bowl and drizzle with the balsamic glaze. Season with salt and pepper, toss to coat and serve immediately.
    Adapted from Williams-Sonoma Seasonal Celebration Series, Spring, by Joanne Weir (Time-Life Books, 1997).

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