Post by marlaoh on Mar 21, 2004 8:23:13 GMT -6
Beets and Lettuce with Vinaigrette
Prep: 15 min, Cook: 30 min.
1 lb. beets, washed and tops removed
1 lb. european salad
2 Tbs. lemon juice
1/2 tsp. Dijon mustard
2 Tbs. plus 2 tsp. olive oil
Place beets in a steamer basket over boiling water. Cover saucepan and steam 30 minutes, or until tender. Remove steamer basket. Place under cold running water. Remove and discard skins from beets. Cut beets into 1/4 inch thick slices. Place lettuce in a salad bowl. Combine remaining ingredients, except beets, in a jar with a tight-fitting lid. Add salt and pepper to taste and shake vigorously. Pour dressing over salad. Add beets and toss.
Prep: 15 min, Cook: 30 min.
1 lb. beets, washed and tops removed
1 lb. european salad
2 Tbs. lemon juice
1/2 tsp. Dijon mustard
2 Tbs. plus 2 tsp. olive oil
Place beets in a steamer basket over boiling water. Cover saucepan and steam 30 minutes, or until tender. Remove steamer basket. Place under cold running water. Remove and discard skins from beets. Cut beets into 1/4 inch thick slices. Place lettuce in a salad bowl. Combine remaining ingredients, except beets, in a jar with a tight-fitting lid. Add salt and pepper to taste and shake vigorously. Pour dressing over salad. Add beets and toss.