Saturday, December 17, 2011

Grated Beets: A Pretty Side Dish for the Holidays


Red Beets
photo by FotoDawg on flickr



























Start with some big beautiful beats.

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Scrub the beats, drizzle with olive oil, season with salt and pepper and roast until nice and tender.

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Once the beets have cooled, slip the skin off and grate them.

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Add these magical ingredients to the shredded beets. I usually include more sour cream and vinegar than the recipe calls for. I just keep adding and tasting until it's perfect for my taste buds.

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Grated Beets

Ingredients:
2 lbs medium beats, trimmed and scrubbed
1 T. olive oil
Coarse salt and freshly ground pepper
2 T. cider vinegar
1 T. sugar
1/4 c. sour cream 

Directions: Preheat oven to 375 deg. Drizzle beats with oil, season with salt and paper & wrap tightly in aluminum foil. Bake for about 1 hour until fork tender. Remove from oven: let cool. Peel, and grate on the large holes of a box grater into a large bowl. Drizzle with vinegar: sprinkle with sugar. Toss to combine. Fold in sour cream: serve.





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