| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Asian |
Beets |
1 |
Servings |
INGREDIENTS
| 1 |
bn |
Spinach; (about 3/4 pound) |
| 2 |
md |
Beets; (about 10 ounces) |
| 4 |
ts |
Rice vinegar |
| 1 |
ts |
Soy sauce |
| 1/2 |
ts |
Asian sesame oil |
| 1/4 |
ts |
Sugar |
|
|
Garnish: toasted sesame seeds |
INSTRUCTIONS
Discard stems from spinach. Stack leaves and cut into 1/3-inch strips. Peel
beets and with a sharp thin knife or a mandoline slice very thin. Cut beet
slices into fine julienne strips and transfer to a bowl with spinach.
In a small bowl stir together vinegar, soy sauce, oil, and sugar until
sugar is dissolved.
Toss spinach and beets with vinaigrette and garnish with sesame seeds.
Makes 2 servings.
Gourmet August 1997
Per serving: 9 Calories; 0g Fat (0% calories from fat); 0g Protein; 3g
Carbohydrate; 0mg Cholesterol; 276mg 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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