Printed from DiagnosisHeart.com Article Summary Salad, Baby Beet by Pierre S. Aoukar, MD Summary:
INGREDIENTS:
2 pounds baby beets
3-4 Tb Fresh Lemon Vinaigrette, with garlic
DIRECTIONS:
1. Cut the stems off the beets and wash them. Place them in a pot, cover with water, add salt and bring to a boil. Cook until they are just fork tender (the beets should hold their shape completely, even when cut). When they are done cooking, run under cold water or place in an ice bath until cool. The skin should come right off. Slice the beets into halves or quarters.
2. To make the vinaigrette, use the recipe for fresh lemon vinaigrette, but substitute fresh orange juice for ½ of the lemon juice and add a pinch of fresh garlic.
3. In a dry skillet over low heat, toast the almonds to a light brown color. Add to the salad. Add some fresh torn tarragon leaves and the dressing. Mix the ingredients well. Adjust salt and pepper to taste.
Reference: Date of Article Publication:
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