---------- Recipe via Meal-Master (tm) v8.02
 
      Title: ROAST BEET PUREE - MASTER CHEFS
 Categories: Basics, Vegetables, Masterchefs, New york, 1fa
      Yield: 4 servings
 
      4 md Beets, with greens, stems
           -- trimmed, (save greens)
    1/2 ts Oregano, dried
    1/2 ts Thyme, dried
    1/4 ts Fennel seed
    1/4 ts Coriander, ground
    1/4 ts Rosemary, dried
      4    Bay leaves
     10    Peppercorns
      2 tb Oil, olive, extra-virgin
      2 tb Butter, unsalted, cut
           -- into pieces
           Salt
 
       Preheat the oven to 450 F.
  
       Mix the oregano, thyme, fennel seed, coriander, rosemary, bay
  leaves and peppercorns together.
  
       Place the beets in a roasting pan, and sprinkle with the the
  mixture of dried spices and herbs and drizzle with olive oil to
  coat.  Bake, uncovered, until tender when pierced with a fork (about
  1 hour.) When cool enough to handle, slip off the skins.
  
       Quarter the beets and transfer them to a processor.  Process
  the beets until coarsely chopped.  Transfer them again to a small
  saucepan and stir over medium heat until heated through.  Add the
  butter and stir until glossy.  Season to taste with salt, and serve
  immediately.
  
       Source:  New York's Master Chefs, Bon Appetit Magazine
         :  Written by Richard Sax, Photographs by Nancy McFarland
         :  The Knapp Press, Los Angeles, 1985
  
       Chef:   Leslie Revsin, One Fifth Avenue Restaurant, New York
 
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