From: Cuisine at Home, Issue No. 71
Makes: 9 cups
Total Time: 30 minutes + steaming
Nutrition: per cup - 92 calories; 6g fat; 9g carbs; 66mg sodium; 3g fiber; 2g protein.
Ingredients:
- 1 lb beets, peeled, halved if large
- 1/4 cup olive oil
- 3 tbs apple cider vinegar
- 1 tbs apple juice concentrate
- 1 tsp whole grain mustard
- 1 tsp caraway seeds toasted and crushed
- salt to taste
- 4 cups savoy cabbage, thinly sliced
- 2 cups fennel, shaved
- 1 cup fennel fronds, torn
Instructions:
- Arrange beets in a steamer basket inside a pot with 1" of water in bottom (do not let the beets touch the water). Cover and steam over medium-high heat until tender, 35-40 minutes. Do not let water evaporate completely. Cut beets into wedges.
- Whisk oil, vinegar, juice concentrate, mustard, caraway, and salt together in a bowl until combined.
- Toss cabbage, fennel, and fronds with half of vinaigrette to coat; toss beets in a second bowl with remaining vinaigrette to prevent beets from staining the salad. Divide salad among plates; top with dressed beets.
No comments:
Post a Comment