1 c pecan pieces
1 sm. head butter lettuce (Boston lettuce)
4 med. beets
1 sm. sweet onion - sliced
4 oz Chevre' goat cheese
1 sm. head butter lettuce (Boston lettuce)
4 med. beets
1 sm. sweet onion - sliced
4 oz Chevre' goat cheese
In a 2 qt. pot, quickly dry-toast pecans, shaking-stirring 3-5 minutes over med. heat. Pour into a small bowl. Put beets in the pan and cover with water. Boil, then simmer until done - when a fork inserted pulls out easily - about 20 minutes. Drain and fill with cold water. Cool - just a little. Rub and slip the skins off. Rough chop.
Cut lettuce into flat chunks and place on 4 salad plates. Arrange warm beets on lettuce. Top with sliced onions, pecans and cheese - crumbled over all. Drizzle with Kraft Light Raspberry Vinaigrette dressing. . .Lin
Be aware that beets are VERY colorful with lots of betacarotine, and this color is not lost as it passes through our systems. Anything that comes out red-purple, a few days after ingesting beets, is quite normal 😜
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