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Receta Netta Belle's Choice Beets with Balsamic Vinegar
by Julia Ann Souders

Netta Belle's Choice Beets with Balsamic Vinegar

Beets are often not a favorite vegetable, most often eaten as Harvard Beets or pickled beets, sweet and tangy. Here is a beet recipe which is tasty served hot or cold in a lettuce salad. Steaming prevents loss of vitamin B, manganese, potassium and vitamin C.

This recipe is from the Harvard University Dining Services.

2007-2014 Netta Belle's Choice cookbookinabox "Reg.U.S. Pat. & Trdmk. Off." Reg. "Trade-marks Canadian Intellectual Property Office." nettabelleschoice.com and cookbookinabox.com. All Rights Reserved.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4 1/2 cups

Ingredientes

  • 6-8 beets 2 inches in diameter, steamed & cut into 1 inch pieces
  • 2 tablespoons canola oil
  • 2 tablespoons balsamic vinegar
  • Sea Salt to Taste
  • Freshly ground black pepper to taste
  • 1 teaspoon fresh parsley, finely chopped

Direcciones

  1. STEAMING THE BEETS:
  2. Wash and trim the beets, leaving 4 inches of stems on top and the root end.
  3. Steam in pressure cooker for 15 minutes under pressure or use a steamer for 15 minutes.
  4. Briefly cool in cold water; drain.
  5. Using plastic gloves prevents staining hands; slide the skin off the beets.
  6. Cut into 1-inch cubes into oven-proof dish.
  7. Preheat oven to 425 F.
  8. DRESSING:
  9. Whisk together canola oil, balsamic vinegar, salt and pepper.
  10. Pour dressing over beets, turning to coat evenly.
  11. Bake for 10 minutes.
  12. Remove to a serving dish, sprinkle with chopped parsley