Subject: Roasted Beet Salad
From: Unicorn (unicorn@indenial.com)
Date: Tue May 15 2001 - 06:46:03 EDT
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F O O D F U N N Y
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Here are a few food funnies from reader Linda Hadley that are bound to
please food loving youngsters:
What did the hungry computer eat?
Chips, one byte at a time.
What did the mother ghost tell the baby ghost when he ate too fast?
Stop goblin your food.
Why couldn't the sesame seed leave the gambling casino?
Because he was on a roll.
Why did the man stare at the can of orange juice?
Because it said "concentrate."
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T O D A Y ' S R E C I P E
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If you are lucky, you have beets growing in your vegetable patch.
Otherwise, pick baby or small beets for this delicious, healthy salad.
Roasted Beet Salad
1/2 - 3/4 lb (450 - 675 g) small red, yellow, or striped beets
3 Tbs (45 ml) orange juice
1 Tbs (5 ml) minced shallots
1 Tbs (15 ml) extra-virgin olive oil
1 tsp (5 ml) grated orange rind
1 tsp (5 ml) Dijon mustard
Salt and freshly ground pepper
Lettuce leaves for garnish.
Trim the stem of the beets to about 1 inch (3 cm). Wrap the
individual types of beets separately in aluminum foil and roast in a
preheated 400F (200C) oven until tender, 45 minutes to 1 hour. Let
the beets cool. Peel the beets and cut in half lengthwise. Whisk
together the orange juice, shallots, olive oil, orange rind, mustard,
salt, and pepper. Arrange the cooled beets on lettuce leaves and
drizzle with the dressing. Serves 4 to 6.
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