Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Beets; small to medium 2" to 3", stems trimmed to 1" |
| ¼ cup | Lowfat yogurt |
| 1 tablespoon | Sour cream |
| 2 teaspoons | Fresh lemon juice |
| ¼ teaspoon | Salt |
| 1 pinch | Fresh ground black pepper |
| 1 tablespoon | Fresh chives; chopped |
Water level high
Put the beets in the steaming basket, cover, and steam until very tender when pierced with a small knife, 30-40 mins. Remove from the steamer and let stand until cool enough to handle. Meanwhile stir together the yogurt, sour cream, lemon juice and salt in a medium bowl. Using a small knife, peel and trim the beets. Cut them into ⅓" to ½" thick slices and cut the slices into ⅓" to ½" thick strips. Add to the yogurt mixture and toss gently to mix. Refrigerate until very cold, 2-3 hours. Just before serving, taste the beets for salt and pepper, adjust as needed. Sprinkle with the chives and serve cold. These recipes are from a super book called Cooking with Steam by Stephanie Lyness, ISBN 0-688-13814-4. It retails for 19.95 US or 26.45 Can. This bok is for Electric Steamers and at the beginning of the book she compares different Steamers. She has a lot of hints and tips spread through out the book. All of the recipes I have tried have been very good. I am very concerned about fats in my families diets and cooking by steam is a really good way to take fat from cooking out of your diet. Cooking vegetables in the steamer lets all the natural flavour come through. I would definately reccomend this book.
Source-Cooking with Steam by Stephanie Lyness Formatted for Mastercook by Carol Floyd--c.floyd@...
Recipe by: Cooking with Steam-Stephanie Lyness Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@...> on Feb 26, 1998