Vegetables - Alan's Cookbook

Yellow beets and tomatoes, with rice
Yellow beets and tomatoes go divinely together. This is only one
way—the simplest one—to serve them.
Golden yellow beets
Fresh or canned whole
tomatoes
Wild rice mix
Olive oil
Salt and pepper
Garlic
Onion
Celery
Sugar
Optional
If you are using fresh tomatoes, blanch them
briefly in boiling water and remove the skins,
then cut them in half and bake them with the
beets.
Otherwise bake the beets as on page 94 and
warm the tomatoes from the can in the
microwave.
Prepare the rice according to directions. Serve
the beets and tomatoes on a bed of rice. If you
like, make a nice runny sauce out of the juice
from the canned tomatoes, combined with a
teensy mirepoix of very finely chopped onion,
garlic and celery, and pour that over the rice first.
Salt and pepper the tomato parts to taste—the
beets will be fine as is. If necessary, add sugar, a
pinch at a time, to stabilize the flavors of the
tomato parts.
Serves 1 per beet
Cooking time: 1 hour
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