Guest guest Posted September 10, 2002 Report Share Posted September 10, 2002 Beans with Beets and Cucumbers Prep Time: 20 minutes Cooking Time: 20 minutes Ingredients 1 pound beets, trimmed, peeled and quartered 1/2 teaspoon fennel seeds 5 whole black peppercorns 1 small cucumber, peeled and diced 2 tablespoons white wine vinegar 1 tablespoon chopped shallot Salt 2 tablespoons olive oil 1/4 cup thinly sliced fresh basil leaves 1 pound green and yellow wax beans, trimmed Directions: 1. Bring beets, fennel seeds, peppercorns, and enough cold water to cover by 2 inches to a boil in a saucepan. Reduce heat to medium and cook until tender, 15 to 20 minutes. Drain. Cool slightly and dice. Transfer beets to a bowl; stir in cucumber. 2. Meanwhile, whisk vinegar, shallot, and 1/4 teaspoon salt together in small bowl. Slowly whisk in oil. Stir in basil. Stir into beets and cucumbers. 3. Bring a medium saucepan filled halfway with water to boil; add 1/2 teaspoon salt and the beans. Cook until tender, 5 minutes. Drain and transfer beans to large serving plate. Spoon beets and cucumbers over beans. Makes 6 servings. Nutritional facts per serving calories: 90 , total fat: 4.5g , saturated fat: 1g , cholesterol: 0mg , sodium: 335mg , carbohydrate: 12g , fiber: 2g , protein: 2g ===== Language is an expression of thought. Everytime you speak, your mind is on Parade Exodus 20:8-11 & Hebrews 4:9 - We Remember 9-11: A tribute to the more than 3,000 lives lost http://dir.remember./tribute Quote Link to comment Share on other sites More sharing options...
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