| 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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