| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
Sami |
Beets |
1 |
Servings |
INGREDIENTS
| 1/2 |
bn |
Watercress; coarse stems discarded |
| 1 |
|
Grapefruit; * see note |
| 1 |
oz |
Blue cheese; cut into small thin slices |
| 2 |
|
Peeled cooked beets (about 1 cup grated); grated coarse |
| 4 |
ts |
Extra-virgin olive oil |
| 1 |
tb |
Balsamic vinegar |
|
|
Coarse salt to taste |
|
|
Coarsely ground pepper to taste |
INSTRUCTIONS
*peel and pith cut away with a serrated knife and sections cut free from
membranes.
Divide watercress between 2 salad plates and arrange grapefruit sections
and cheese decoratively on top. In a small bowl toss together beets, 2
teaspoons oil, and vinegar and divide between salads. Drizzle salads with
remaining oil and season with salt and pepper.
Serves 2.
Gourmet February 1994
Per serving: 339 Calories; 26g Fat (67% calories from fat); 8g Protein; 21g
Carbohydrate; 21mg Cholesterol; 402mg Sodium
NOTES : Epicurious. Can be prepared in 45 minutes or less.
Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Apr 13, 1998
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