How to make
Ingredients
- 1 cup (250 mL) PC® Lactose-Free Margarine
- 1Clove garlic, grated on a microplane rasp
- 3 tbsp (45 mL)Chopped fresh chives
- 3 tbsp (45 mL)Chopped fresh tarragon
- 2Bunches red beets, stems and leaves removed
- 1 tbsp (15 mL)Olive oil
- 1/2 tsp (2 mL)Salt
How to make
- Step 1In bowl, stir together margarine, garlic, chives and tarragon until combined. Transfer to small bowl; cover and refrigerate for 30 minutes.
- Step 2Preheat oven to 400°F (200°C).
- Step 3Scrub beets and place in shallow baking dish. Toss with oil and salt; cover tightly with foil. Bake in centre of oven for 1 to 1-1/2 hours or until beets are tender. Remove foil; set aside until cool enough to handle but still warm. Using fingers, gently remove skins from beets. Cut each beet into 6 or 8 wedges.
- Step 4Place beet wedges in bowl. Add 3 tbsp (45 mL) of the herb spread to warm beets; toss until margarine is melted. Transfer to serving platter. Serve immediately.
- Step 5Spoon remaining herb spread onto a piece of plastic wrap. Roll up into a log; store in freezer for future use.
