Читать книгу Crazy Feasts - Dr. Marilyn Ekdahl Ravicz Ph.D. - Страница 16

5-8 beets, depending upon size, suitable for 6

1½ Tablespoons good prepared mustard (Dijon style is best)

3 Tablespoons olive oil

2 Tablespoons wine vinegar (dash of lemon juice too if wanted)

Salt lightly to taste (no pepper unless necessary, i.e., use white pepper here)

Boil the beets in slightly salted water until crisp. Cool, peel and slice. Mix olive oil, vinegar/lemon juice, mustard and a dash of salt. Whisk until well blended. Add the dressing to the beets, tossing lightly. Serve hot, warm or at room temperature.

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