Beets roasted in their skin
By David Tanis in his book Market Cooking – submitted by Anastasia, Carnegie Hill CSA This is a wonderful and delightfully easy recipe that treats beets like baked potatoes and serves them skin-on with your favorite fixings. Medium-sized and smaller beets work best for this recipe.
Ingredients
- 4 medium red beets scrubbed (about 1 ½ lb)
- Salt and pepper
- 4 TBS unsalted butter
- 6 TBS crème fraîche or sour cream [link underlined to crème fraîche recipe]
- 3 TBS snipped chives
- 3 TBS snipped dill
- A few sprigs of cilantro optional
Instructions
- Click here for instructions (New York Times Cooking)