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Baked Beet Casserole
3 tablespoons unsalted butter
1/4 cup fine dry bread crumbs
2 tablespoons flour
2/3 cup cold water or beet liquid
2 tablespoons brown sugar
1 1/2 tablespoons prepared horseradish
1/4 teaspoon salt
2 cans (1 lb. each) small beets, drain and halve
Preheat the oven to 375�F. Melt the butter in medium saucepan over
medium heat. Remove 1 tablespoon and toss with the bread crumbs in a
small bowl; set aside. Add the flour to the skillet, and cook for 1
minute, stirring constantly. Blend in the water, sugar, horseradish
and salt. Cook, stirring 1 minute more, and then remove from heat
and stir in beets.
Pour into a 1 1/2 quart casserole. At this point the casserole and
bread crumbs can be stored separately and refrigerated up to 24
hours. Take out and bring to room temperature 1 hour before baking.
Sprinkle buttered crumbs evenly over casserole. Bake uncovered for
45 minutes or until the beats are heated through and topping is
golden brown. Serve with roasted meat or broiled fish.
Serves 6. |
