Pour over beets and stir.
Remove the liquid from the heat and cool; when cooled
pour it over the beets.
Not exact matches
Pour the mixture
over the eggs and
beet; if the liquid does not cover them, add additional water and vinegar until it does.
Pour half of the vinaigrette plus an extra tablespoon of oil
over the
beets and reserve the other half of the dressing for later.
Pour the remaining béchamel sauce
over the
beets, scatter the remaining crumbled goat cheese and grated romano
over the top of the gratin and bake in the
over for 20 - 25 minutes until the top is brown and the gratin is bubbling.
Combine the
beets and minced celery,
Pour vinaigrette
over the vegetables, toss well to coat well.
Combine olive oil, lemon juice, tahini, spices and salt until smooth and
pour over the cooled
beets, toss and serve alongside fresh greens with a drizzle of plain yogurt or a few chunks of goat cheese.
Gently
pour the
beet juice
over the top of the orange juice mixture to create pretty streaks of color in the glass.
Pour the dressing
over the
beet salad and toss until combined.
Slice the potatoes and
beets into roughly similar slices, lay on a baking tray with the carrots, and
pour over the olive oil.
Pour any remaining cream from the bowl
over the
beets.
Pour the mixture
over the
beets, cover the jar / bowl, and refrigerate for 3 - 4 hours as the
beets marinate.
Pour the
beet sauce
over the noodles and stir to coat everything evenly.
Remove the
beets from the oven,
pour 1/4 cup of the dressing
over the
beets and toss to combine.