beets and berries

[Guest guest]

dinner idea for two

* beets and berries

* zucchini omelet with fresh herbs

 

* Exported from MasterCook *

 

Beets and Berries

 

Recipe By :Bev Bennett

Serving Size : 2 Preparation Time :0:00

Categories : Month08

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 small to medium beets

1 teaspoon grated gingerroot

3 tablespoons white wine vinegar

1 tablespoon fresh orange juice

1 teaspoon grated orange rind

3 tablespoons brown sugar

Salt and freshly ground black pepper -- to taste

1/2 cup blueberries

 

1. Wash beets and trim off any stems. Place in a pot with water to cover. Bring

to a boil, reduce heat and simmer 20 to 30 minutes, until beets are fork-tender.

Pour off water and set beets aside until cool enough to handle.

 

2. Peel off beet skins and cut beets into small dice (about the size of the

berries). Combine gingerroot, vinegar, orange juice and rind, brown sugar, salt,

and pepper. Pour over beets and toss well.

 

3. Set aside for 15 minutes to allow beets to absorb dressing. When serving toss

in blueberries.

 

SCALE: Recipe can be halved.

 

Source:

" Two's Company: A cookbook for couples 1985 "

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Per Serving (excluding unknown items): 150 Calories; trace Fat (2.3% calories

from fat); 3g Protein; 37g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

136mg Sodium. Exchanges: 3 Vegetable; 1/2 Fruit; 1 Other Carbohydrates.

 

Serving Ideas : Zucchini and Onion Omelet entree

 

NOTES : Beets and Berries is perhaps the most unusual ingredient combination in

this book, and perhaps the biggest surprise. Cook tender sweet beets and flavor

with ginger, vinegar, orange juice, and brown sugar. Then toss with plump, ripe

blueberries.

 

Nutr. Assoc. : 902231 0 0 0 0 0 0 0