Vegetables - Alan's Cookbook

Yellow beets with port wine sauce
Golden yellow beets have a milder flavor than red beets, and appeal to
more people. The combination described here goes wonderfully with a
piece of lamb. You can also do this with apples.
Golden beets with tops
Chicken or vegetable
broth
Port wine reduction
Garlic
Oil
Salt
Get the largest beets you can, within reason.
Once the skin is off of small ones, there isn’t
much left.
Use a port wine reduction like the one on
page 28.
Scrub the beets thoroughly. Cut off the tops and
place them, stem down, in a glass of water to
keep them fresh. Cut the root tails off the beets
and discard. Trim the tops flat so they stand up
without rolling.
Place prepared beets in a glass baking dish, add
1/4” of broth, and bake in a 350° oven until
done, about 30 to 40 minutes. Take out and, with
a tongs and fork, peel the skin off of them. You
can run them under cold water first if you want to
use your fingers. Cut them in half crosswise to
reveal the grain.
Coarsely chop the garlic. Cut the stems off the
beet tops and wash them very well. Very, very,
very, did I say very, well, to get all the sand and
dirt out. Saute them quickly in a hot chefs pan
with a bit of oil and the garlic. Liberally sprinkle
them with fresh ground salt or Sale Toscano.
Serve the beets by spooning a bit of reduction on
the plate, then placing a beet half on top. Place
the tops to the side.
Serves 1 per beet
Cooking time: 1 hour
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