BAKED-POTATO-STYLE RED BEETS
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
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