It's fun to treat beets like baked potatoes sometimes, roasting them skin-on, and serving them with "all the fixings." For simplicity's sake, arrange little bowls of the usual suspects - crème fraîche or sour cream, chives, dill, butter and salt and pepper - and let the diners do the work. For special occasions, you can upgrade the presentation with a dab of caviar or trout roe.
Provided by David Tanis
Categories dinner, lunch, vegetables, main course, side dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees. Put scrubbed beets in a small roasting pan filled with an inch of water. Cover tightly and bake until beets are tender when probed with a paring knife or skewer, about 1 hour. (Cook beets ahead and reheat if you wish.)
- When beets are ready, place them on a platter, unpeeled, and split them top to bottom with a paring knife. Season cut sides with salt and pepper. Top each beet half with a little butter and a generous spoonful of crème fraîche. Sprinkle with chives and dill, and cilantro (if using). Serve piping hot.
Nutrition Facts : @context http, Calories 133, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 326 milligrams, Sugar 6 grams, TransFat 0 grams
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love