Ingredients
1 14 lbs beets, remove greens and all but 1 inch of stems
2 teaspoons caraway seeds
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Caraway seeds — rye bread, sauerkraut, goulash, coleslaw
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Caraway seeds — rye bread, sauerkraut, goulash, coleslaw
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat oven to 375F. Wash the beets well and place them on a square of heavy-duty aluminum foil; Sprinkle them with caraway seeds. Fold and pinch the foil to seal the beets in the packet, put the foil pouch in the oven and bake for 50 minutes. Remove the packet from the oven, place in sink, and open, (be careful;the juice will stain). Peel the beets with a small paring knife and cut the beets in quarters. Dip the beets in the juices from the bottom of the foil packet and sprinkle some caraway seeds from the packet over them, serve hot.