BAKED BEETS
These baked beets offer a simple yet satisfying way to enjoy the earthy sweetness of this root vegetable. The beets are boiled until tender, then mashed and baked with simple seasonings, creating a comforting and flavorful side dish. This recipe is a classic, showcasing the natural flavors of the beets. The savory notes from the drippings and stock complement the beets' sweetness, resulting in a rich and satisfying dish. Serve these baked beets as a side dish or as part of a larger meal.
Ingredients
- 4 each Large beetroot (Quantity estimated (not specified in original recipe))
- 1 tablespoon Butter or vegetable shortening (Originally drippings. Substituted with butter or vegetable shortening for modern preference.)
- 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 cup Vegetable stock or water (Quantity estimated (not specified in original recipe))
More recipes using Beetroot
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Instructions
- 1Place the beetroot in a large pot and cover with water. Bring to a boil and cook for approximately 2 hours, or until the beets are easily pierced with a fork. Be careful not to pierce the beets during cooking.
- 2Once the beets are cool enough to handle, peel them and mash them very smooth. Add the butter or vegetable shortening, pepper, salt, and vegetable stock or water.
- 3Preheat oven to 350°F (175°C). Place the mashed beets in a greased baking pan and bake for 1 hour.
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