Recipe courtesy Michael Lomonaco. All rights reserved. Ingredients: 2 lbs. beets
1 qt. salted water
3 Tbs. butter
3 Tbs. fresh chopped mint
1 Tbs. lemon juice
1/2 tsp. salt
1/2 tsp. pepper Preparation: Place beets in 1 quart boiling water to which 1 tablespoon of salt has been added. Return to a boil, reduce the heat and cook gently until the beets are tender, about 30 to 40 minutes. Remove from the heat and allow the beets to cool completely in their cooking liquid before draining. Discard the water and slip the beets out of their skins using paper towels to grasp the beets. Cut the beets into wedges. Heat butter in a small saucepan, add the beets and cook for several minutes before adding fresh chopped mint. Shake to coat well. Add lemon juice, salt and pepper. Servings: 4 to 6 Chef's Note: Beet greens can be saved -- wash them well use in a salad. Website resources for Radical Vegetables: Candied Yams from Food TV.com Red Yam Flan from Food TV.com Pickled Beet Salad from Food TV.com Rice with Corn, Okra, and Chipotle from Food TV.com Tomato and Okra Salad from Food TV.com Poi from Food TV.com We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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