 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
A dish from my childhood, remembered with great fondness, updated to our tastes today. Ingredients:
8-10 medium sized fresh beets |
1 head of garlic |
olive oil as needed |
1 vidalia onion, cut in half and then thinly sliced |
4 hard-cooked eggs |
1/2 cup to 3/4 cup of good quality mayonnaise |
1/2 teaspoon of coarse sea salt |
several grinds of black pepper |
juice from 1/2 lemon |
2 teaspoons of sugar |
head of boston lettuce |
Directions:
1. Preheat oven to 425 degrees.
2. Wash and trim beets. Cut the top off the head of garlic, leave whole.
3. In a double layer of foil, wrap the beets and garlic.
4. Bake at least 45 minutes.
5. Meanwhile hard cook the eggs. Shell and coarsely dice.
6. Peel the beets, coarsely dice. (wear gloves recommended) chill.
7. Squeeze the garlic into the mayonnaise,
8. Add salt/pepper, sugar and lemon juice.
9. Stir the dressing into the beets and sliced onions. It will turn delightfully pink.
10. Line platter or shallow bowl with a soft tender lettuce.
11. Pile the beets on top and scatter with the yellow and white eggs.
12. A staple dish on the Easter table. It is pretty.
|
|