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Categories:
beets with greens oregano thyme fennel seeds Coriander Ground rosemary bay leaves peppercorns olive oil butter salt
Viewed: 73 - Published at: 4 years agoIngredients
- 4 medium beets with greens, stems, trimmed
- 1/2 teaspoon oregano dried
- 1/2 teaspoon thyme dried
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon coriander ground
- 1/4 teaspoon rosemary leaves dried
- 4 each bay leaves
- 10 each peppercorns
- 2 tablespoons olive oil, extra-virgin
- 2 tablespoons butter unsalted, cut into pieces
- 1 x salt
Method
- Preheat the oven to 450 degree F.
- Mix the oregano, thyme, fennel seed, coriander, rosemary, bay leaves and peppercorns together.
- Place the beets in a roasting pan, and sprinkle with the the mixture of dried spices and herbs and drizzle with olive oil to coat.
- Bake, uncovered, until tender when pierced with a fork (about 1 hour.)
- When cool enough to handle, slip off the skins.
- Quarter the beets and transfer them to a processor.
- Process the beets until coarsely chopped.
- Transfer them again to a small saucepan and stir over medium heat until heated through.
- Add the butter and stir until glossy.
- Season to taste with salt, and serve immediately.
