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