Name: Little French Beets
Yield: 4 to 6 portions
Ingredients: ¾ cup Berta’s Chicken Stock or homemade vegetable stock or canned broth; 2 tablespoons unsalted butter; 2 slices bacon, cut into 1-inch pieces; 4 beets (about 12 ounces total); 1 teaspoon grated lemon zest; ¾ teaspoon salt; 2 teaspoons unbleached all-purpose flour; Freshly ground black pepper, to taste; freshly grated nutmeg, to taste; 1 cup pearl onions; 2 tablespoons Chopped fresh dill; 1 small head radicchio, halved lengthwise; 1 tablespoon snipped fresh chives; ½ teaspoon sugar; 2 teaspoons balsamic vinegar

Preparation info

4 to 6
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This is a ruby version of petits pois á la francaise: beets cooked with radicchio leaves and flavored with balsamic vinegar and lemon zest. A perfect side vegetable with a fruit-stuffed loin of pork.

Ingredients

4 beets (about 12 ounces total)
2 slices bacon, cut into 1-inch pieces
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Side dish
Microwave

Method

Trim and peel the beets. Cut them in half, then into ¼-inch-thick slices. Set the beets aside.
Place the bacon in a microwave-safe 2-quart casserole, cover, and cook at full power (650 to 700 watts) for 3 minutes.
Stir the beets and broth into the casserole,

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Ingredients

Method

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