Update my dinner status, I'm making this tonight.
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Servings: 5 Servings
Total Time (median): tell us
Ingredients
Preparation
Serves 4 to 5. Trim the beets of their stems and greens, and place them in a medium-large (non reactive) saucepan. Cover them with water, bring to a boil, and cook until they are tender enough for a fork to slide in easily (about 25 minutes). Meanwhile, combine the vinegar, garlic, honey, and salt in a medium-large bowl. Stir until well-combined. Rinse the cooked beets under cold running water as you rub off their skins. Chop them into l/2-inch bits, and while they are still warm, add them to the vinegar mixture. Let stand 30 minutes. Add all remaining ingredients. Mix well, and chill until very cold. Variations: Or roast beets, 350F, covered for about 45 minutes or more. Let stand until cool enough to handle. Just the beets with pickling juice, and diced jicama and/or firm tofu instead of the egg white. Serve yogurt mixed with cucumbers on side. Just this with mesclun. >1995 :DIET FOR ALL SEASONS, by Elson M. Haas (MD) (Paperback - ISBN 0890877327 - Celestial Arts - 1995) Hanneman/Buster > eat-lf april98 Notes: *Excerpt from THE ENCHANTED BROCCOLI FOREST (Revised) by Mollie Katzen, 1982 1995 Ten Speed. TIME TIP: Boil the eggs at the same time as the beets; prepare the marinade in the meanwhile. Recipe by: A DIET FOR ALL SEASONS (1995) Haas & Manzolini Posted to EAT-LF Digest by KitPATh on Apr 13, 1998
