2 bn Beets - or 6 medium loose
1 Red Onion - minced
Extra Virgin Olive Oil;
1/2 c Chopped Cilantro
1 ts Cumin - ground
1 Lemons - Juiced; (up to 2)
Salt to taste
Remove greens by breaking off, leaving a little on the top, and
either discard or save Greens and cook like chard some other time. Cook
whole Beets with water brings to a boil and cook over medium heat until
tender, approximately 1-hour.
Rinse cooked Beets under cold water and remove skins.
Dice or slice Beets into pleasing shapes.
Mix with the rest of ingredients and place in the refrigerator for at
least 1 hour to blend flavors. Adjust salt and Lemon just before
Posted to fatfree digest by WCDancer@aol.com on Jun 9, 1999, converted
by MM_Buster v2.0l.
When God ordains, He sustains.
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