| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Clprime1 | 1 | servings | |
INGREDIENTS
| 3 | Red beets | |
| 3 | Golden beets | |
| 3 | Striped beets | |
| 4 | c | Kosher salt |
| 1 | tb | Lime juice |
| Salt and pepper | ||
| 1 | tb | Dijon mustard |
| Hot sauce to taste | ||
| Worcestershire sauce to taste | ||
| 1 | tb | Mayonnaise |
| 1 | tb | Extra virgin olive oil |
| 1 | tb | Shallots; minced |
| 1 | tb | Capers |
| 1 | lb | Lump crabmeat |
| 1 | tb | Lime juice |
| 1 | ts | Chopped chives |
INSTRUCTIONS
Preheat oven to 500 degrees. Roast beets on a bed of kosher salt (don't brush with olive oil) in a 500 degree oven for 20 to 40 minutes. Using gloves or a kitchen towel, peel beets and slice. Place beets in a bowl. Add lime juice, salt, pepper, mustard, hot sauce, Worcestershire sauce, mayonnaise, olive oil, shallots, and capers. Toss to coat the beets. Arrange the beets in overlapping/alternating colors around the edge of the plate, mound crabmeat in center of plate, drizzle lime juice and beet juice from the bottom of the bowl on top, garnish with chopped chives. Converted by MC_Buster. Per serving: 641 Calories (kcal); 31g Total Fat; (43% calories from fat); 83g Protein; 6g Carbohydrate; 359mg Cholesterol; 362635mg Sodium Food Exchanges: 0 Grain(Starch); 11 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW # CP0017 Converted by MM_Buster v2.0n.
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