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