Beetroot with soured cream

We don't usually visit our local farmer's market. There is a fruit and vegetable store that we patronize for most our fruits and vegetable needs. But we happened to drive by the farmer's market last weekend and we decided to stop and see what it was all about.

I was amazed by all the brightly colored vegetable stands. As we were strolling through the farmer's market I mentioned to Mike that it was almost like looking at  pieces of art work, with the array of vibrant colors. Purple eggplants, yellow squash, red and green peppers... all neatly stacked on their stands.

We found some beets that looked interesting. I have eaten canned beets, but never fresh. I bought a bunch out of curiosity; I wanted to see what they would taste like.

 Next I needed a recipe for my newly purchased beets. I found a recipe in a cookbook called The Classic 1000 recipes by Wendy Hobson, which sounded very interesting. Beetroot with soured cream sounded quite tasty.

I cooked the beets the night before I made the recipe. It seemed like they took forever to cook and then the next day I discovered that I should have cooked them a little longer. But over all I liked this recipe. It was quite flavorful. As for the topping that was put on top of the beets, I think that it would be good on other vegetables as well.

Recipe:
Beetroot with soured cream (Adapted from The Classic 1000 recipes by Wendy Hobson)
Serves 4

6 Cooked beetroot (red beet), sliced
2/3 cup dairy sour cream
Grated rind of 1/2 lemon
1tablespoon chopped parsley
1/2 cup fresh breadcrumbs
1/4 cup butter or margarine
Salt and freshly ground black pepper

Arrange the beetroot in an ovenproof dish and pour the soured cream over. Mix together the lemon rind, parsley, breadcrumbs, and cheese and sprinkle over the beetroot. Dot with the butter or margarine and season to taste. Place under the broiler until brown and bubbling.

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