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 26.45 Can. This bok is for Electric Steamers and at the
beginning of 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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