Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Typed by Manny Rothstein
2 md Beets, stems trimmed to 1-in
2 ts Balsamic vinegar or
- red wine vinegar
1/2 ts Sugar
Salt and ground pepper
2 tb (1/4 stick) butter
3/4 c Fresh breadcrumbs made from
- French bread
3 tb Chopped walnuts
1 1/2 ts Snipped fresh chives or
- minced green onions
2 oz Roquefort cheese, crumbled

(The beet greens are delicious sauteed.)

Preheat oven to 400F. Butter 2-cup gratin dish. Wrap beets in foil.
Place in baking pan and cook until tender, about 1 1/4 hours.
Maintain oven temperature. Cool beets slightly. Peel and cut into
1/2-inch dice. Mix with vinegar and sugar. Season with salt and
pepper. Spoon into prepared dish.

Melt butter in heavy medium skillet over medium-high heat. Add
breadcrumbs and stir until golden brown about 2 minutes. Mix in
walnuts and chives. Season with salt and pepper. Add Roquefort and
crumbs to beets and mix gently to distribute evenly. Return to oven
and bake until hot, about 5 minutes. Serve immediately.

Source: "The Weekday Cook, Bon Appetit Fast Easy Favorites". Pub
1989. This book is a collection of recipes taken from "The Weekday
Cook" column in "Bon Appetit". The recipes were published in the
months when the featured ingredients were best. This recipe is for
March. Submitted By MANNY ROTHSTEIN On 06-15-95

Browse by categories