Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 large | Beet; roasted, peeled and |
| \N \N | ; quartered |
| 2 \N | Cloves roasted garlic; can be roasted at |
| \N \N | ; the same time the |
| \N \N | ; beet is |
| 1 cup | Best quality mayonnaise |
| 1 teaspoon | Fresh lemon juice |
| \N \N | Salt and pepper; to taste |
| \N \N | ***INGREDIENTS FOR HOMEMADE HONEY |
| \N \N | ; MUSTARD*** |
| ½ cup | Dijon mustard |
| 1 tablespoon | Honey |
| ¼ pounds | Spinach leaves |
| 1 tablespoon | Shallot; chopped |
| 2 tablespoons | Fresh flat-leaf parsley |
| 2 teaspoons | Fresh lemon juice |
| 1 cup | Mayonnaise |
| \N \N | Salt and freshly ground pepper |
INGREDIENTS FOR BEET MAYONNA
INGREDIENTS FOR SPINACH MAYO
How to Prepare the Beet Mayonnaise: Place the beet, mayonnaise and lemon juice in a blender and blend until smooth. Season with salt and pepper, to taste.
How to Prepare the Homemade Honey Mustard: Mix in a small bowl until combined.
How to Prepare the Spinach Mayonnaise: Blanch spinach, shallot and parsley in boiling salted water for 1 minute.
Drain and rinse under cold water. Pat dry with paper towels. Place the herbs, lemon juice and mayonnaise in a blender and blend until smooth.
Season with salt and pepper to taste.
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Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.