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Ingredientes
- 2 x blanched golden brown beet, skin on
- 2 lrg bunches rapine Marinade
- 1/4 c. extra virgin olive oil
- 2 Tbsp. fresh minced ginger
- 2 Tbsp. minced garlic
- 2 Tbsp. minced shallot
- 2 Tbsp. lemon, juice
- 1 dsh salt
- 1 dsh pepper
Direcciones
- Because the rapine grills so quickly (about 1 minute), it should be left till the end of meal preparation.
- The beets however, should be placed on the upper rack of the barbecue to roast for approximately 15 min to roast uncovered in their skins.
- To prepare the rapine, mix marinade in bowl and add in rapine.
- Mix gently by hand to coat everything.
- Let stand 2 to 3 min.
- Place the whole bunch of the rapine on the grill and apply a few generous squirts of water on the leaves allowing some to drain to grill forming steam that is necessary to wilt it properly.
- Turn the whole bunch once and take off after a total cooking time of 1 minute.
- Serve the leaves whole on a platter accompanied by the beet that must be peeled and julienned into large pcs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 6 servings | |
| Calories 95 | |
| Calories from Fat 80 | 84% |
| Total Fat 9.07g | 11% |
| Saturated Fat 1.26g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 41mg | 2% |
| Potassium 90mg | 3% |
| Total Carbs 3.62g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.35g | 1% |
| Protein 0.59g | 1% |
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