| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Asian | Beets | 1 | Servings | |
INGREDIENTS
| 4 | Trimmed beets (about 1 pound); scrubbed | |
| 1 | Asian/Bartlett or Anjou pear | |
| 1 | tb | Apple jelly |
| 2 | ts | Fresh lemon juice |
| 1/2 | ts | Dijon mustard |
| 1/4 | lb | Mixed baby greens; (about 4 cups loosely packed) |
| Garnish: chopped fresh chives |
INSTRUCTIONS
In a saucepan simmer beets in water to cover by 1 inch, covered, 40 minutes or until tender. Drain beets and cool. Beets may be prepared up to this point 1 day ahead and chilled, covered. Peel beets and cut into 3/4-inch wedges. Peel and core pear and cut into 1/2-inch wedges. In a small saucepan heat jelly, lemon juice, and mustard over low heat, stirring, until blended and jelly is melted. In a bowl combine beets and pear with warm dressing, tossing to coat. Divide greens among 4 salad plates and spoon beet mixture over them. Sprinkle salads with chives. Serves 4. Each Serving: 71 calories, 0.4 grams fat (4% of calories from fat) Gourmet January 1995 Per serving: 4 Calories; 0g Fat (17% calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 31mg Sodium NOTES : Epicurious Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Apr 13, 1998
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