Preheat the oven to 450 F. Mix the oregano, thyme, fennel seed, coriander, rosemary, bay leaves and peppercorns together. Place the beets in a roasting pan, and sprinkle with the the mixture of dried spices and herbs and drizzle with olive oil to coat. Bake, uncovered, until tender when pierced with a fork (about 1 hour.) When cool enough to handle, slip off the skins. Quarter the beets and transfer them to a processor. Process the beets until coarsely chopped. Transfer them again to a small saucepan and stir over medium heat until heated through. Add the butter and stir until glossy. Season to taste with salt, and serve immediately. Source: New Yorks Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York
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|Serving Size: 1 Serving (28g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 10 (14%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 11.7mg||0 %|
|Potassium 329.8mg||9 %|
|Total Carbohydrate 18.7g||5 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 11.1g|
|Protein 3g||4 %|
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Calories per serving: 74
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