Tuesday 24 August
The steak got grilled, with a quick gorgonzola butter, but the beets had been made the night before.
Daniel gave us the recipe for the beet salad:
2 red beets (about 2 cups)
1 teaspoon ground cumin
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon chili powder
1 tablespoon olive oil
1 teaspoon crushed garlic
2 sprigs parsley
Peel and cube beets. Boil until soft, drain well. Add all remaining ingredients. Cover and chill.
Beets were recently listed as the first item on the NY Times list of the best foods we are not normally eating. Enjoy!
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