Wednesday, November 30, 2011

Beet Salad

(recipe from Yoga Living magazine)

5 large or 10 small raw beets, scrubbed
1 large carrot
1/4 cup balsamic vinegar
1 tsp. basil
1/2 tsp. oregano
1 to 2 Tbsp. Dijon mustard
1/2 c. olive oil
1/2 tsp. marjoram
1/4 c. parsley
1/4 c. walnuts, chopped

I modified this recipe.  Basically, I chopped the beets and carrots, mixed all ingredients together in a roasting pan, and roasted until the beets and carrots were tender, stirring occasionally.  It turned out very good!  Wonderful addition to a green salad.

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