4 md Beets, with greens, stems
— trimmed, (save greens) 1/2 ts Oregano, dried
1/2 ts Thyme, dried
1/4 ts Fennel seed
1/4 ts Coriander, ground
1/4 ts Rosemary, dried
4 Bay leaves
10 Peppercorns
2 tb Oil, olive, extra-virgin
2 tb Butter, unsalted, cut
— into pieces Salt 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 York’s 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