| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Vegtime4 |
4 |
servings |
INGREDIENTS
| 4 |
md |
Beets |
| 1 |
|
Shallot; finely chopped |
| 2 |
tb |
Capers |
| 2 |
tb |
Chopped cornichon pickles |
| 1 1/2 |
tb |
Mayonnaise |
| 1/2 |
tb |
Dijon mustard |
| 2 |
tb |
Chiffonade parsley |
|
|
Salt to taste |
|
|
Hot red pepper sauce; to taste |
|
|
Sherry vinegar; to taste |
INSTRUCTIONS
4 SERVINGS OVO-LACTO
In this simple yet exquisite recipe, the intensely sweet flavor of
roasted beets is accented with tangy capers and cornichon pickles.
The salad is wonderful on its own or as a component of an antipasti
platter or salad.
Preheat oven to 350 degrees. Quarter beets with skin on and spread in
baking pan. Roast until tender, about 1 hour. Remove from oven and let
cool.
Peel and discard beet skins. Coarsley chop beets in food processor.
Transfer to medium bowl, add remaining ingredients and toss gently to
mix. Serve salad at room temperature.
PER SERVING: 109 CAL.; 2G PROT.; 6G TOTAL FAT (1G SAT. FAT); 13G
CARB.; 5MG CHOL.; 390MG SOD.; 4G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 17, 1999.
Recipe by: Vegetarian Times Magazine, May 1998, page 51
Converted by MM_Buster v2.0l.
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