|
Marinated Beets w/ Onion and Dill
|
Ingredients:
4 Large Beets
6 Tbs. Red Vinegar
6 Tbs. Pineapple Juice
2 Tbs. Maple Syrup
Spice Blend:
1/4 tsp. Each:
Chili Powder, Yellow Mustard Powder,
Salt, Cinnamon, Black Pepper
1/2 tsp. Ground Cumin
1/2 Onion, I like sweet Vidalia
2 Tbs. Fresh Dill, chopped
2 Tbs. Olive Oil
| |
Heat Oven To 400°
Cut beets and beet greens apart.
Wash beets and greens in cold water.
Scrub the beets to remove any sand or dirt.
Change the water a couple of times, as needed
Save the beet leaves and use in this recipe
Wrap each beet in a small piece of foil
| |
Bake wrapped beets in the oven for about an hour.
Check beets for doneness by inserting a small knife of skewer into the beet.
The knife or skewer should enter the beet with little resistance.
Remove cooked beets from oven.
Let cool for a while and remove the foil.
| |
At this point it is a good idea to put on a pair of plastic gloves.
Use a dish towel or paper towels to rub off and remove the skin from the beets.
Trim off both ends of the beets.
| |
Slice beets and place into a glass baking dish.
| |
Gather and measure all ingredients in the spice blend.
| |
Place vinegar, pineapple juice and maple syrup into a pan.
Add the spice blend ingredients and mix well.
Bring liquid to a boil.
Boil for a few seconds only.
| |
Pour hot liquid marinade over the beets.
Let liquid soak into the beets for about 15 minutes.
Gently mix the beets and liquid.
| |
Slice the onion thin and place on top of the beets.
Add the chopped dill and mix ingredients together.
| |
Cover the beets and place into the fridge for a few hours.
To Serve:
Place about a half cup of beets onto a plate.
Spoon a little of the marinade over the beets.
Drizzle with a scant teaspoon of olive oil and serve.
| |
|
