Baked Beets with Lemon Recipe
Baked Beets with Lemon Recipe: I first found out that I could bake a beet when I read an old White House cookbook. I have no idea of the publication date because the book came to me cover less with the first ten pages missing, but it changed my life where beets are concerned. I guarantee that once you taste a baked beet, you’ll never boil another one. The moisture is on the inside, not in the water, and everything about it is better: less mess, easier to handle, and a far superior taste.
INGREDIENTS :- Serves 6 to 8
- 6 to 8 medium to large
- 1 teaspoon sugar
- unpeeled, unwashed beets
- Salt and freshly ground black
- 3 to 4 tablespoons melted
- pepper
- butter or margarine
- Preheat the oven to 400’F.
Step 1 Line a Dutch oven or casserole with foil. Do not wash the beets; remove any soil with a dry paper towel.
Step 2 Moisture will cause the beets to steam, and you do not want this to happen.
Step 3 Leave 1/2 inch of the stem and the “tail” (root) on the beers. Place them in the foil-lined Dutch oven or casserole; cover and bake for 1 hour.
Step 4 Remove the beets from the oven and the baking container, and allow them to cool for about 5 minutes.
Step 5 When they are cool enough to handle, remove the stems and skin.
Step 6 Leave the tails on if you are serving the beets whole; remove if you are dicing or slicing them.
Step 7 The skin is easily removed simply by slipping it off with the fingers.
Step 8 Place the skinned beets, sliced, diced, or whole, in a saucepan or skillet.
Step 9 Add the melted butter and season with the sugar, salt, and pepper.
Step 10 Heat through and serve.
Variation: Baked Beets in Cream Bake beets as directed above. Peel and cut them into thin slices. Pour 1/2 cup of thick cream over them a heat. Season to taste with salt and pepper and just before serving add lemon juice.
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