Ingredients Jump to Instructions ↓

  1. 4 md Beets, with greens, stems 

  2. 4 ea Bay leaves

  3. -- trimmed, (save greens) 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.

  2. Mix the oregano, thyme, fennel seed, coriander, rosemary, bay leaves and peppercorns together.

  3. 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.

  4. 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.

  5. 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 —–


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