Chef Sharon Matten creates a "Honeyed Beets" recipe for Rosh Hashana, and then we have return visits by musicians, Bruce Herst & Rick Glickman, Moshe Averick, Listen Up! A Capella, and Lipa Schmeltzer with Ruby Harris all on this August 2008 episode of "TAPED WITH... RABBI DOUG".
1 1⁄4 Pound (5 Medium Size)
1 Medium, chopped to make 1/2 cup
Prepare and cook beets using a steamer basket with 1/2 to 1 inch water
(water should not touch bottom of basket). Place medium whole beets in
basket. Cover tighlty and heat to boilint: reduce heat. Steam until
tender 45 - 50 minutes. Add boiling water during steaming if necccesary.
Run cold water over beets; slip off skins and remove root ends. Cut into
Cook and stir onion in margarine in 10-inch skillet over medium heat until
onion is tender, about 5 minutes. Stir in beets, honey, lemon juice, salt
and cinnamon. Heat , stirring occasionally, until beets are hot, about 5
minutes; sprinkle with parsley.
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Take a look at this excellent video that demonstrates an incredible recipe for honeyed beets. The video displays great technique to peel off the beets and great tips on measuring honey. See this video and enjoy this delicious dish for some special occasion.