| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 3 |
T |
Butter or oil |
| 1 |
|
Onion, chopped |
| 2 |
T |
Finely chopped fresh ginger |
| 3 |
|
Garlic cloves, peeled and |
|
|
finely chopped |
| 2 |
|
Whole or sliced beets |
|
|
drained and cut into |
|
|
strips |
| 1 |
t |
Salt & freshly-ground black |
|
|
pepper |
| 1 |
T |
Chopped fresh mint |
|
|
optional |
| 1 |
c |
Plain yogurt |
|
|
Juice of 1 lemon |
| 2 |
T |
Sugar, optional |
INSTRUCTIONS
Melt the butter in a skillet over medium heat. Add the onion and
ginger and cook until the onions are soft, 3 to 4 minutes, then add
the garlic and cook 2 minutes more. Add the beets and toss until mixed
well with the onion mixture. Season with salt, pepper, and mint if
using. Set aside in a large bowl to cool. Refrigerate. In a small
bowl, combine the yogurt and lemon juice. Just before serving, pour
yogurt mixture over beets and toss gently. Taste for seasoning and add
sugar if desired. Serves 4 to 6 Recipe By :WELL-STOCKED PANTRY
SHOW#ND7039 Posted to MC-Recipe Digest V1 #288 Date: Sat, 9 Nov 1996
14:29:22 -0500 From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Having Truth decay? Brush up on your Bible!”