INGREDIENTS

INSTRUCTIONS

Water level high  Put the beets in the steaming basket, cover, and
steam until very  tender when pierced with a small knife, 30-40 mins.
Remove from the  steamer and let stand until cool enough to handle.
Meanwhile stir  together the yogurt, sour cream, lemon juice and salt
in a medium  bowl. Using a small knife, peel and trim the beets. Cut
them into  1/3" to 1/2" thick slices and cut the slices into 1/3" to
1/2" thick  strips. Add to the yogurt mixture and toss gently to mix.
Refrigerate  until very cold, 2-3 hours. Just before serving, taste the
beets for  salt and pepper, adjust as needed. Sprinkle with the chives
and serve  cold. These recipes are from a super book called Cooking
with Steam  by Stephanie Lyness, ISBN 0-688-13814-4. It retails for
19.95 US or  the book she compares different Steamers. She has a lot of
hints and  tips spread through out the book. All of the recipes I have
tried  have been very good. I am very concerned about fats in my
families  diets and cooking by steam is a really good way to take fat
from  cooking out of your diet. Cooking vegetables in the steamer lets
all  the natural flavour come through. I would definately reccomend
this  book.  Source-Cooking with Steam by Stephanie Lyness Formatted
for  Mastercook by Carol Floyd--c.floyd@arnprior.com  Recipe by:
Cooking with Steam-Stephanie Lyness  Posted to MC-Recipe Digest by
Carol & Bob Floyd  <c.floyd@arnprior.com> on Feb 26, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 56
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 1.6mg
Sodium: 236.3mg
Potassium: 380.3mg
Carbohydrates: 11.3g
Fiber: 3.3g
Sugar: 7.8g
Protein: 1.9g