See below ingredients and instructions of the recipe
4 md Beets, with greens, stems 4 ea Bay leaves
-- trimmed, (save greens) 10 ea Peppercorns
1/2 ts Oregano, dried 2 tb Oil, olive, extra-virgin
1/2 ts Thyme, dried 2 tb Butter, unsalted, cut
1/4 ts Fennel seed -- into pieces
1/4 ts Coriander, ground Salt
1/4 ts Rosemary, dried
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
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