Guest guest Posted April 22, 2002 Report Share Posted April 22, 2002 * Exported from MasterCook * Pickled Beet Salad Recipe By : The Cooking Cardiologist, by Richard Collins, page 149 Serving Size : 4 Preparation Time :0:00 Categories : Salads, Vegetable Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces canned sliced beets reserve 1/2 cup liquid 1/2 cup cider vinegar 2 teaspoons sugar 2 teaspoons horse radish 1 teaspoon Dijon mustard 6 black peppercorns 4 whole cloves 1 bay leaf 3 chopped green onions -- including greens 1 tablespoon snipped fresh dill OR minced parsley Serving Size: 4 Drain beets, reserving 1/2 cup liquid. Place beets in a medium size heat proof bowl and set aside. In a small saucepan over moderate heat, bring the 1/2 cup beet liquid, vinegar, sugar, horseradish, mustard, peppercorns, cloves and bay leaf to a boil. Pour the mixture over the beets and cool to room temperature. Cover and chill in the refrigerator for 3 to 4 hours. Just before serving, remove the bay leaf, sprinkle the beets with the green onions and dill, toss well to mix. Nutritional analysis: Calories 68, Fat 0, Cholesterol 0. Carbohydrate 5. Protein 2, Sodium 123. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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