Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetables - Vegetables - Beet, Jicama, And Watercress Salad
Famous Authors (View All Authors)
Vegetables - Vegetables -  Beet, Jicama, And Watercress Salad Post by :nbdesign Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3169

Click below to download : Vegetables - Vegetables - Beet, Jicama, And Watercress Salad (Format : PDF)

Vegetables - Vegetables - Beet, Jicama, And Watercress Salad

2 1/2 pounds beets, with tops
5 teaspoons white balsamic vinegar, divided
1 teaspoon extra virgin olive oil
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon salt, divided
1/3 cup thinly sliced red onion
1/4 cup fresh orange juice
2 1/2 cups (1/2-inch) diced peeled jicama
1/3 cup tangerine sections
2 cups trimmed watercress


Preheat oven to 425 degrees.

Leave root and 1 inch stem on beets; scrub with a brush. Wrap each beet in foil. Place on a baking sheet. Bake at 425 for 45 minutes or until tender. Cool. Trim off roots and stem; rub off skin. Cut beets into 1/2-inch slices. Cut each slice into quarters. Combine beets, 1 teaspoon vinegar, oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt.

Combine 4 teaspoons vinegar, 1/8 teaspoon salt, 1/4 teaspoon pepper, onion and juice; let stand 30 minutes. Stir in jicama and tangerine. Arrange 1/2 cup watercress on each of 4 plates. Mound 3/4 cup beet mixture in center of each plate. Arrange 3/4 cup jicama mixture around beets. Serve immediately.

147 cal, 1.7g fat, 4.4g pro, 30.9g carb, 10.2g fiber, 0mg chol, 2.2mg iron, 306mg sod, 70mg calc.

Source: Cooking Light-9/02
If you like this book please share to your friends :
NEXT BOOKS

Vegetables - Vegetables -  Capellini With Grilled Vegetables Ragu Vegetables - Vegetables - Capellini With Grilled Vegetables Ragu

Vegetables - Vegetables -  Capellini With Grilled Vegetables Ragu
Marinate the following in olive oil, lemon juice, pinch garlic, and mixed green herbs (parsley, marjoram, basil) and pepper: 2 sliced zucchini 1 sliced yellow summer squash 2 red onions, sliced thick 1 fennel bulb, cut into eighths with core left in so as not to fall apart 1-3 roasted bell peppers, different colors Lemon juice Put vegetables on screen on barbecue and grill, turning onion and fennel several times, basting with oil until crisp tender. Onion and fennel will take longer that the rest. Cut into small chunks, remove heart and root of fennel. (This can be done early in
PREVIOUS BOOKS

Vegetables - Baked Zucchini, Eggplant Tomatoes Vegetables - Baked Zucchini, Eggplant Tomatoes

Vegetables - Baked Zucchini, Eggplant Tomatoes
Baked Zucchini, Eggplant, Tomatoes1 medium-size eggplant, thinly sliced 1 medium-size zucchini, thinly sliced 2 tomatoes, thinly sliced 6 fresh mushrooms, thinly sliced 1 medium onion, thinly sliced 1/4 tsp.dried leaf thyme 1/4 cup chicken stock 3 garlic cloves, minced 1 Tbls. low-sodium soy sauce dash of pepper Preheat oven to 400F (205C). Spray a casserole dish with No-Stick cooking spray. Arrange vegetables in rows in baking dish, alternating colors. Place onion slices over mushrooms so they don't dry out. Mix remaining ingredients and spoon over vegetables. Cover with foil and bake 30 minutes. Serve over cooked rice (brown
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT