| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Vegtime2 |
1 |
servings |
INGREDIENTS
| 6 |
tb |
Plain low-fat yogurt |
| 1 |
tb |
Chopped fresh mint |
| 1 |
tb |
Chopped fresh chives |
|
|
Plus extra for garnish |
| 6 |
md |
Beets with greens |
| 2 |
tb |
Olive oil |
| 3 |
|
Cloves garlic; minced |
| 1 |
tb |
Chopped rosemary |
| 1 |
pn |
Cayenne; (optional) |
|
|
Salt; to taste |
|
|
Freshly ground black pepper; to taste |
| 1 |
sm |
Red onion; thinly sliced |
| 1 |
|
Baguette |
|
|
Cut on the diagonal into 1-inch slices |
| 1 |
tb |
Light brown sugar; up to 2 |
| 1 |
tb |
Balsamic vinegar; up to 2 |
INSTRUCTIONS
6 TO 8 SERVINGS LACTO
This appetizer showcases the earthy, sweet flavor and vibrant color of
roasted beets.
In small bowl, combine yogurt, mint and chives. Cover and refrigerate.
Preheat oven to 400 F.
Cut beet greens off beets and set aside. Thoroughly scrub beets; cut off
both ends. In large bowl, combine oil, garlic, rosemary, cayenne, salt and
pepper. Place beets in bowl and mix to lightly coat. Place beets on baking
sheet (reserve marinade) and bake, tossing occasionally, until tender, 45
to 55 minutes.
While beets are roasting, wash and remove stems from greens and chop. In
heavy-bottomed saute pan, heat reserved marinade. Add onion and saute until
soft, about 6 minutes. Add greens and cook until greens are thoroughly
wilted, about 3 minutes. Remove from heat and season with salt and pepper.
Place bread slices on baking sheet and toast on both sides, about 3
minutes. When beets have cooled (you may peel them if desired), cur in half
and thinly slice. Place in medium bowl and add brown sugar and vinegar.
Toss and season.
To serve, place a generous amount of beet greens on top of toasted bread.
Top with beets and garnish with yogurt-herb dressing and a sprinkle of
chives.
PER SERVING: 224 CAL.; 7G PROT.; 5G TOTAL FAT (1G SAT. FAT); 390 CARB.; 2MG
CHOL.; 402MG SOD.; 3G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, December 1998, page 22
Converted by MM_Buster v2.0l.
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