Beets
Scallions
Cilantro
Roast beets in a covered pan to which you have added some water. About an hour. Cool so you can slip the skins off.
Dressing: basically a lime juice mustard viniagrette using olive oil, minced garlic, s&p, lime juice, and a bit of dijon mustard.
Cut up beets into chunks, pour dressing over, cover and refrigerate overnight. Add chopped scallions and lots of cilantro.
Yum.
1 comment:
Team Riker @ SD doesn't have an aversion to beets - we might even have to share JR's 'beetas fritas' recipe with you!
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