BEETS IN VINEGAR SAUCE
old handwritten recipe from viola killion again she has her own cookbook like my other ladys recipes 30's 40s's 50's this was from doctor 's book? canned beets could be used
Provided by Dienia B.
Categories Vegetable
Time 14m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- in saucepan cook flour and butter
- stir until smooth
- add slowly vinegar and sugar
- stir until smooth
- and thick
- cook a few minutes then pour over beets
- cover let stand few minutes before serving.
MINTED FRIED BEETS WITH BALSAMIC VINEGAR SAUCE
Categories Vegetable Side Fry Vegetarian Vinegar Mint Beet Winter Gourmet Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 11
Steps:
- In a large saucepan cover beets with salted water by 1 inch and simmer, covered, until tender, about 35 mintues. Drain beets in a colander and cool until they can be handled. Slip off and discard skins and stems. Beets may be prepared up to this point 3 days ahead and chilled, covered.
- Make sauce:
- In a very small saucepan simmer sauce ingredients, stirring occasionally, until reduced to about 1/4 cup. Remove pan from heat and let sauce stand, covered, 15 minutes. Pour sauce through a fine sieve into a small bowl and cool. Sauce may be made 3 days ahead and chilled, covered. Bring sauce to room temperature before serving.
- Make batter:
- In a bowl whisk together flour, mint, and salt and add water, whisking until combined (batter will be lumpy).
- Cut beets into 1/4-inch-thick slices. In a deep 9-inch skillet heat oil over moderately high heat until 375°F. on a deep-fat thermometer. Working in batches, dip beet slices in batter and fry, without crowding, until golden and crisp, about 1 minute on each side, making sure oil returns to 375°F. before adding next batch. Transfer beets as fried to paper towels and drain. Beets may be made 2 hours ahead and reheated on a baking sheet in a 425°F. oven 10 minutes.
- Serve beets with sauce on the side for dipping.
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