The Private Chef Newsletter
Nov. 24, 2009
The Private Chef Newsletter
Happy Thanksgiving To All!
This is an interesting side dish that goes very well with the traditional Thanksgiving dinner.
Roasted Baby Beets with Blackberry Reduction
12 baby beets (approx 2 inches in diameter) with beet greens attached
2-3 Tbs olive oil
salt and fresh cracked pepper
1 cup blackberry or raspberry vinegar
4-6 fresh blackberries or raspberries
1/4 cup sugar
1 clove minced garlic
Preheat oven to 350
Snip beet tops leaving about 1 inch connected to beet, reserve beet greens.
Peel beets, toss with olive oil salt and pepper.
Place in a small pan, pour vinegar over beets, cover with foil and bake for 1 hour,or until tender, turning once or twice during baking.
While beets are roasting, sauté garlic in olive oil, add beet greens and cook until wilted. Remove from heat and keep warm.
When beets are tender, place beet green on a serving platter, top with roasted beets and cover with foil to keep warm.
Add berries to vinegar and reduce until syrupy. Spoon over beets and serve.
Serves 6-8
With the holidays approaching at warp speed don't forget a copy of The Private Chef cookbook makes a wonderful holiday gift!
- Richard Florzcak
|
