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Receta Everyday Beet Salad
by Carol Braverman

Everyday Beet Salad

Beets are known as a blood-building food in Chinese dietetics, and recent studies have shown beets to have a component that increases hemoglobin- go figure!

I make a batch almost weekly, adding them to other dishes at the end, salads, and as its own salad. They’re sweet when cooked, and the dressing improves their digestibility.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4 Servings

Va Bien Con: arugula salad

Ingredientes

  • 1 bunch of beets - should have about 3 medium-to-large or 5-6 if they’re smaller (smaller will cook faster); trim them so all you have left is the stump and the tail
  • 1 can of chick peas or any beans you like, rinsed
  • 1 cup frozen or fresh string beans, depends on the time of year
  • salt - pinch
  • culinary herbs - 1 tsp
  • balsamic vinegar- to taste
  • extra virgin olive oil- to taste

Direcciones

  1. Boil the beets until you can stick a fork in them but before they are too mushy
  2. In the meantime, rinse the chickpeas and place in a glass pan, and steam the string beans
  3. When the string beans are ready, add the oil and vinegar, and toss
  4. When the beets are cooked, remove them to a bowl, cool to handle, then remove the skin and slice; the dressing will be better added when the string beans and beets are still warm
  5. Salt and add herbs to taste and toss