| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter or oil |
| 1 |
md |
Onion,; chopped |
| 2 |
tb |
Finely chopped fresh ginger |
| 3 |
|
Garlic cloves, peeled and; finely chopped |
| 2 |
cn |
Whole or sliced beets, drained and; cut into strips |
| 1 |
ts |
Salt & freshly-ground black pepper |
| 1 |
tb |
Chopped fresh mint; (optional) |
| 1 |
c |
Plain yogurt |
|
|
Juice of 1 lemon |
| 2 |
tb |
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>
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