Thursday, October 29, 2009

It's Hard to Beat a Beet



Fresh beet greens are so good. I love that you can eat the tops and do something wonderful with the beet. Here is a delicious fall beet salad

Wrap beets in foil and bake about 45 minutes to an hour, depending on thickness of beets.I like this method of cooking beets much better than boiling in water. It keeps the beets moist, and all the flavor in.
When cool, peel off the skins and slice beets into a bowl.
Add:
1/2 cut up red onion
garlic
sea salt and pepper
fresh ground coriander seed, 1 big teaspoon
zest of lemon
Section out a ruby red grapefruit or lemon or both
a squeeze of agave sweetener
juice of lemon or lime

Stir lightly, and will keep for several days in the refrigerator
Serve over a bed of lettuce, and few blue cheese crumbles on top. Fancy and flavorful! The WW points would only be for the cheese, veggies are 0 points.

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