Garden Vegetable Platter with Pepper-Dijon Dressing

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Garden Vegetable Platter with Pepper-Dijon Dressing

 

3 large beets

1 pound green beans

2 cups fresh corn kernels from 4 ears corn

2 medium tomatoes, cut into wedges

1 medium cucumber, cut into chunks

1 medium red onion, cut in half and thinly sliced

4 ounces feta cheese, crumbled

 

Dressing:

2 teaspoons hot pepper sauce

1/4 cup balsamic vinegar

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 cup olive oil

 

Cut stems from beets. Heat beets and water to cover to boiling in 3-quart

saucepan over high heat. Reduce heat to low; cover and simmer 30 minutes or

until beets are tender. Drain.

When cool enough to handle, peel and cut into bite-size chunks. Heat beans and

enough water to cover to boiling in 2-quart saucepan over high heat. Reduce heat

to low; cover and simmer 3 to 5 minutes until tender-crisp. Remove to plate with

slotted spoon. In same saucepan, add corn kernels and heat to boiling over high

heat. Reduce heat to low; cover and simmer 1 to 3 minutes or until tender.

Drain.

Arrange piles of beets, green beans, corn, tomatoes, cucumber and red onion on

large platter. Sprinkle with crumbled feta cheese. Cover and refrigerate until

ready to serve. Meanwhile, prepare dressing. Combine Tabasco, vinegar, mustard

and salt in medium bowl; whisk in olive oil until well blended. To serve, spoon

dressing over vegetables.

Makes 8 servings.

 

 

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