Considering some of the nicknames that have come about, this would fit too.
From: 2500 recipes (everyday to extraordinary) (Paperback edition)
By: Andrew Schloss with Ken Bookman
Published by: Robert Rose Inc. Toronto, Ontario Canada (2007)
4 beets, stems trimmed to within 2 inches
2 tbsp butter
1 clove garlic, minced
½ cup orange juice
Place beets in a deep microwave-safe dish, such as a pie plate, and add a small amount of water. Cover with microwave-safe plastic wrap and microwave on High for 15 to 18 minutes, or until tender, turning halfway though. Let cool for several minutes. Remove wrap, cut ends off beets, then cut into thin wedges. In a large skillet, melt butter over medium heat. Sauté beets for 1 minute. Add garlic and orange juice; cook until liquid is reduced to a glaze, swirling pan to coat beets.
Notes from me:
This was written in the era when 700 watts was the common maximum wattage for microwaves. You’ll have to use your own judgment on cooking times, as even today electrical usage on the grid in general will affect cooking times regardless of wattage.If you want, bake the beets in your oven. Lightly oil the beets with a vegetable oil and wrap in tinfoil; place in a cold oven on the second rack (top rack is first). Turn the oven to 375° F. and bake for 1 hour.
At the end of the hour, stick a skewer of some sort (through the foil) into one of the beets, if there’s no resistance, they’re done. If they’re not give them another 15 minutes and test again.
Use the same kind of test on micro-waved beets.
When done, proceed as per recipe.
If you really want Borscht though…
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