ld running water, thoroughly wash beets. Cut stems leaving 1\" of
[If you can, buy beets with the stems and greens
Separate garlic cloves from head & peel.
Place garlic & beets in a sheet of aluminum foil that has been lightly spritzed with cooking spray; roast in preheated 375F oven until tender, about 1 1/2 hours or 1 hour for smaller beets.
Let beets cool enough to handle & cut into wedges; set garlic & beets aside.
Heat oil in a large skillet over medium heat; cook tarragon, salt & pepper, stirring constantly, for 2 minutes.
Add beets & garlic; toss gently to coat & heat through, about 2 minutes.
\", do not cut beets further!
;do not wash
over beets to boiling.
Add beets and 2 t vinegar for each
egrees. Wash and peel the beets. Slice each beet in quarters
Wash beets, put in pot of water to cover and boil for about 20 minutes.
Drain and cool in cold water, remove ends and peel (skin usually slips off), cut in quarters or more for larger beets.
Bring remaining ingredients to a boil with 2 cups water, add beets and simmer 10 minutes, Remove cinnamon sticks.
Pack in hot sterile jars, seal and process in a hot water bath for 30 minutes.
f color. Wash thoroughly. Sort for size. Cover similar sizes together
Cook beets until tender.
Allow 45 to 60 minutes for young beets, more for older variety.
Skin when cool enough.
Slice; set aside.
Heat oven to 375 degrees. In ovenproof skillet, toss beets with olive oil. Bake 30 minutes, then cover with aluminum foil and bake 1 hour more.
(For canned beets, cook on stove until thoroughly heated through, then drain and continue with recipe.).
Remove foil; stir in 1/2 cup water, maple syrup and vinegar. Place skillet on stovetop. Bring to a boil over medium-high heat and cook 5-8 minutes, or until mixture is reduced to a syrupy consistency. Transfer to serving dish and and sprinkle with scallions.
add the bacon and cook for about a minute, then add
salt boiling water for the beets and boil until just tender , not too soft.
preheat oven to roast at 400.
Drain beets and allow to cool then slice and cover with pesto , salt and pepper to taste.
Arrange on a greased baking sheet and put into oven until they appear slightly brown on edges about 10 to 15 minute.
thoroughly thawed before preparing for the oven unless you
entil mixture in the refrigerator for a couple of hours to
he exact same sized pieces. Cooking time is for cooking an entire batch.
For the dough: Take the flour,
etter if you refrigerate it for 3 to 24 hours to
Soak Basmati rice for 15 minutes and cook adding
nd pepper. Put smoked sausage for cooking inside the capon. Also put
blender, combine the ingredients for the masala paste blend it