Minted Beets

 

                Minus a half-cup of butter, this recipe comes from a 1950 cookbook, Favorite Dallas County Recipes, compiled by he Dallas County Home Demonstration Clubs.

Serves 4 to 6

• 6 to 7 medium beets (to yield about 3 cups when cooked and sliced), trimmed
• 1 tablespoon unsalted butter
• ¼ teaspoon ground cloves
• 2 tablespoons peach, apricot, or jalapeno jelly
• 1 tablespoon fresh lemon juice
• 2 to 2½ tablespoons minced fresh mint

1. Preheat the oven to 350F (180C).
2. Place the beets in a covered dish, and bake them approximately 1 hour ; the beets are done when they can be pierced easily with a knife or skewer.
3. Allow the beets to cool until they can be easily handled ; peel the beets, and slice them.
4. Melt the butter in a medium saucepan, and add the beets and cloves ; over medium heat, warm the beets, stirring occasionally.
5. After a couple of minutes, add the jelly and lemon juice, stirring to combine ; remove the pan from the heat, and stir in the mint.
6. Serve the beets hot or at room temperature.

BON APPÉTIT