Ingredients Jump to Instructions ↓

  1. 4 md Beets, with greens, stems 

  2. 4 ea Bay leaves -- trimmed, (save greens) 

  3. 10 ea Peppercorns

  4. 1/2 ts Oregano, dried 

  5. 2 tb Oil, olive, extra-virgin

  6. 1/2 ts Thyme, dried 

  7. 2 tb Butter, unsalted, cut 1/4 ts Fennel seed -- into pieces

  8. 1/4 ts Coriander, ground Salt

  9. 1/4 ts Rosemary, dried

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 450 F. Mix the oregano, thyme, fennel seed, coriander, rosemary, bay leaves and peppercorns together. Place the beets in a roasting pan, and sprinkle with the the mixture of dried spices and herbs and drizzle with olive oil to coat. Bake, uncovered, until tender when pierced with a fork (about 1 hour.) When cool enough to handle, slip off the skins. Quarter the beets and transfer them to a processor. Process the beets until coarsely chopped. Transfer them again to a small saucepan and stir over medium heat until heated through. Add the butter and stir until glossy. Season to taste with salt, and serve immediately. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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