| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Salads, Vegetables |
6 |
Servings |
INGREDIENTS
| 8 |
|
Fresh beets w/ tops, * |
| 1/2 |
c |
Apple juice |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Lime juice |
| 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1/4 |
lb |
Seedless green grapes, stemmed,halved |
| 1 |
|
Ripe Anjou pear, cored & sliced |
INSTRUCTIONS
Cut greens from beets and reserve. Peel beets; rinse and pat dry. Coarsely
grate beets into a med-sized bowl.
To make the dressing: In a small jar with tight fitting lid, place the
apple juice, oil, lime juice, mustard, salt and pepper. Shake until well
mixed. Pour half into shredded beets; toss and refrigerate 15 min.
Rinse and dry reserved beet greens. Trim and discard stems. Stack leaves
and cut into 1/4" wide slices.
Arrange greens on large serving plate to cover plate. Mound shredded beets
in center and sprinkle with the grapes. Arrange pear slices around mound of
beets. Shake remaining dressing and drizzle over salad. Serve immediately.
NOTES : "Similar in spirit to a shredded raw carrot salad with raisins;
this refreshing beet version is served over a bed of beet greens.
Recipe by: Country Living, May 1995 Posted to EAT-L Digest by shade
<liveoak@POLARIS.NET> on Jul 5, 1997
A Message from our Provider:
“Give Satan an inch and he’ll be a ruler.”