Sunday, June 21, 2009

Odessa Beets

Odessa Beets. I was unable to find information on the origin of this recipe's name, but I do love the name very much.

adapted from The Moosewood Cookbook

1/2 lb beets (weighed with leaves removed)
2 tbs lemon juice

9 prunes

2 medium cloves garlic

1/2 tsp salt
1/4 tsp pepper

1/2 cup finely chopped walnuts, toasted

Preheat oven to 400 degrees. Wrap all the beets up in a big sheet of foil and bake until tender, about 45 minutes.

While the beets are roasting, chop and toast the walnuts, mince the garlic, and very thinly slice the pitted prunes.

When the beet are done, let cool a bit and trim the ends. Then under running cold water, rub off the skins. Coarsely grate the beets into a medium mixing bowl.

Add all other ingredients into the bowl with the beets, mix to combine, and chill until serving time.

Serving suggestions:
  • Sprinkled with blue cheese.
  • In a sandwich with roast beef and mustard on rye.

Mise en place of julienned prunes, minced garlic, toasted chopped walnuts, lemon juice, and grated beets.

No comments:

Post a Comment