Yield: 4 Servings
Measure | Ingredient |
---|---|
Half of recipe of orange baked beets | |
2 tablespoons | Lemon juice |
4 tablespoons | Olive oil |
2 tablespoons | Vegetable oil |
½ teaspoon | Dijon mustard |
¼ cup | Chopped parsley |
Salt and pepper |
Chop the cooked beets and place them in a mixing bowl. Combine the lemon juice with olive oil, vegetable oil and mustard; whisk together and season with salt and pepper. Toss with the beets and parsley; adjust seasoning and serve with cold pork, celery remoulade, cornichons and mustard and heavy rye or pumpernickel bread.
Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved NOTES : Side Dishes, Vegetables Posted to MC-Recipe Digest V1 #322 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6619 From: Gail Shermeyer <4paws@...> Date: Fri, 29 Nov 1996 21:25:49 -0500