| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Sami |
Vegetables, Beets, Salads |
2 |
Servings |
INGREDIENTS
| 1 |
c |
Diced beets; such as Chioggia beets |
| 1 |
bn |
Beet greens; chopped |
| 1 |
tb |
Olive oil |
| 2 |
|
Chopped garlic cloves |
| 1 |
tb |
Balsamic vinegar |
| 1/2 |
|
Lemon; juiced |
| 1/4 |
c |
Vegetable oil OR chicken stock; optional |
|
|
Salt and pepper; to taste |
|
|
Grated Asiago or Parmesan; optional |
INSTRUCTIONS
In 1/4 cup lightly salted water in a covered pan, steam the beet roots for
3 or 4 minutes until barely tender. Add the greens and team for another
minute or two until they are wilted. Uncover and add the olive oil, garlic,
balsamic vinegar and lemon juice. Saute for one or two minutes more. If you
are serving over pasta, add stock to make more sauce. Season to taste with
salt and pepper. Sprinkle with grated cheese.
Converted by McBuster on Wed, 22 Apr 1998 for Pat Hanneman Topic: Beets
Notes: From http://www.sfgate.com/eguide/food/recipes/kron/
Recipe by: KRON-TV Ch4, San Francisco, 1997
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 22,
1998
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