Netta Belle's Choice Beets with Balsamic VinegarPrep: 30 min Cook: 10 min Servings: 4by Julia Ann Souders62 recipes>
Beets are often not a favorite vegetable, most often eaten as Harvard Beets or pickled beets, sweet and tangy. Here is a beet recipe which is tasty served hot or cold in a lettuce salad. Steaming prevents loss of vitamin B, manganese, potassium and vitamin C. This recipe is from the Harvard University Dining Services. 2007-2014 Netta Belle's Choice cookbookinabox "Reg.U.S. Pat. & Trdmk. Off." Reg. "Trade-marks Canadian Intellectual Property Office." nettabelleschoice.com and cookbookinabox.com. All Rights Reserved.
- 6-8 beets 2 inches in diameter, steamed & cut into 1 inch pieces
- 2 tablespoons canola oil
- 2 tablespoons balsamic vinegar
- Sea Salt to Taste
- Freshly ground black pepper to taste
- 1 teaspoon fresh parsley, finely chopped
- STEAMING THE BEETS:
- Wash and trim the beets, leaving 4 inches of stems on top and the root end.
- Steam in pressure cooker for 15 minutes under pressure or use a steamer for 15 minutes.
- Briefly cool in cold water; drain.
- Using plastic gloves prevents staining hands; slide the skin off the beets.
- Cut into 1-inch cubes into oven-proof dish.
- Preheat oven to 425 F.
- Whisk together canola oil, balsamic vinegar, salt and pepper.
- Pour dressing over beets, turning to coat evenly.
- Bake for 10 minutes.
- Remove to a serving dish, sprinkle with chopped parsley
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