---------- Recipe via Meal-Master (tm) v8.02
  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
        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
        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