SUPREME RECIPE OF THE WEEK:
The baby beets called for here are in season now. Later in the
summer, use the same weight of larger beets, cut into quarters. To test for
doneness, stick a paring knife into the middle. If it penetrates easily, the
beet is cooked through.
Work Time: 15 Minutes / Total Time: 1 Hour 25 Minutes /
Servings: 4
INGREDIENTS:
3 or 4 red and/or golden sm beets, tops
removed (about ½ lb trimmed)
3 Tbsp water
6 Tbsp olive oil
½ tsp salt* (Optional)
¼ tsp freshly ground black pepper
1 Tbsp white wine vinegar
1 tsp finely chopped scallion (green and white parts)
½ tsp honey
¼ tsp Dijon mustard
6 oz mixed baby greens (6 c)
¼ c chopped walnuts, toasted
3 Tbsp water
6 Tbsp olive oil
½ tsp salt* (Optional)
¼ tsp freshly ground black pepper
1 Tbsp white wine vinegar
1 tsp finely chopped scallion (green and white parts)
½ tsp honey
¼ tsp Dijon mustard
6 oz mixed baby greens (6 c)
¼ c chopped walnuts, toasted
PREPARATION:
1. HEAT oven to 350°F. Cut a 12" piece of
foil.
2. PUT beets,
water, 2 tablespoons of the oil, ¼ teaspoon of the salt, and ⅛ teaspoon of the
pepper on 1 half of the foil square. Fold opposite side over to cover beets and
seal all edges tightly to form an airtight pouch.
3. SET packet on baking sheet, transfer to oven, and roast until beets are tender, about 45 minutes. Remove from oven and let stand, unopened, about 10 minutes.
4. REMOVE beets from packet. When cool enough to handle, gently rub skin off beets using a paper towel. Slice beets into ⅛"-thick rounds and set aside.
5. COMBINE vinegar, scallion, honey, mustard, and remaining ¼ teaspoon salt and ⅛ teaspoon pepper in blender and mix well. While blender is still running, slowly add remaining 4 tablespoons oil until vinaigrette is emulsified.
6. TOSS beets with 1 teaspoon dressing and season with salt and pepper to taste. Toss greens with remaining dressing. Mound on serving plates. Arrange beets around greens. Top with walnuts.
3. SET packet on baking sheet, transfer to oven, and roast until beets are tender, about 45 minutes. Remove from oven and let stand, unopened, about 10 minutes.
4. REMOVE beets from packet. When cool enough to handle, gently rub skin off beets using a paper towel. Slice beets into ⅛"-thick rounds and set aside.
5. COMBINE vinegar, scallion, honey, mustard, and remaining ¼ teaspoon salt and ⅛ teaspoon pepper in blender and mix well. While blender is still running, slowly add remaining 4 tablespoons oil until vinaigrette is emulsified.
6. TOSS beets with 1 teaspoon dressing and season with salt and pepper to taste. Toss greens with remaining dressing. Mound on serving plates. Arrange beets around greens. Top with walnuts.
THE SKINNY:
(per serving) 262 cal, 3 g pro, 9 g
carb, 3 g fiber, 25 g fat, 3.5 g sat fat, 354 mg sodium
self.com
Lady Supreme!!!!
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