Beet a la Lindstrom
Source of Recipe
Scandinavian
The recipe calls for baked beets, This gives the dish an almost earthy flavor. Leave the stem end 1/2 inch long, and the root end intact to prevent the juices from bleeding out. Wrap the beet in tin foil. Place in a moderate oven and bake the same as a baked potato. They will take about the same time. Old roots will take a little longer. Peel while hot by slicing a little of the top and bottom off and squeeze to push the beet out of it's skin. Use a paring knife to get any peel that clings. Slice into quarter inch slices .
Dip into egg, then into dry crumbs and fry until brown and crisp. Serve with a slice of fried onion on each piece, as the main course of a meatless meal.
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