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Beet, Ruby Queen
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La Belle Cuisine
Little French Beets
The New Basics Cookbook
by Julee Rosso and Sheila Lukins, 1989,
Publishing Co., Inc.
is a ruby version of petits pois à la française: beets cooked
radicchio leaves and flavored with balsamic vinegar and
A perfect side vegetable with a
fruit-stuffed loin of pork.”
beets (about 12 ounces total)
slices bacon, cut into 1-inch pieces
cup chicken stock, homemade
or canned broth
small head radicchio, halved lengthwise
cup pearl onions
teaspoons unbleached all-purpose flour
tablespoons unsalted butter
tablespoons chopped fresh dill
tablespoon snipped fresh chives
teaspoons balsamic vinegar
teaspoon grated lemon zest
grated nutmeg, to taste
ground black pepper, to taste
Trim and peel the beets. Cut them in half, then into 1/4-inch-thick
slices. Set the beets aside.
2. Place the bacon in a microwave-safe 2-quart casserole, cover, and
cook at full power (650 to 700 watts) for 3 minutes.
3. Stir the beets and broth into the casserole, cover, and cook 4
Stir, and cook 2 minutes.
Stir in the radicchio, onions, and flour. Cover, and cook 5
5. Remove the casserole from the microwave, and stir in all the
remaining ingredients. Serve immediately.
to 6 portions
This recipe was cooked on High (full power, 650 to 700 watts)
a carousel microwave, using microwave-safe containers.
If your microwave is less powerful, you will have to allow for more
cooking time (approximately 1 1/2 times the amount called for –
carefully); if it does
not have a carousel, you may have
to rotate the
dish while it is cooking.
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Index - Vegetable Recipe Archives
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