| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Sami |
Burt, Wolf |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Fresh beets; trimmed of all but |
|
|
; 1/2-inch of their |
|
|
; tops, washed but |
|
|
; not peeled |
| 1/3 |
c |
Balsamic vinegar |
| 2 |
tb |
Vegetable oil |
| 1/3 |
c |
Finely minced red onion |
|
|
Salt and freshly ground black pepper |
| 1 |
lg |
Granny Smith apple; washed |
|
|
Sweet relish; optional |
INSTRUCTIONS
Boil the beets, in water to cover, for 1 hour or longer or until
tender.
While the beets are boiling, combine the vinegar, oil and onion in a
mixing bowl and season well with salt and pepper to taste.
When the beets are done, drain them and cool in running water, then
cut off their tops and peel. Cut the beets into 1/2-inch dice, toss
with the dressing and season with salt and pepper to taste.
Peel, core and cut the apple into 1/2-inch dice.
To serve each portion of salad, center some apple in the middle of the
plate and spoon the beets around the apples. Garnish the plate with 3
teaspoons of relish set around the beets.
Converted by MC_Buster.
Per serving: 577 Calories (kcal); 28g Total Fat; (41% calories from
fat); 10g Protein; 79g Carbohydrate; 0mg Cholesterol; 478mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 11 1/2 Vegetable; 1 1/2
Fruit; 5 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”