| Marinated Beets and Green Vegetables |
| Saturday, 20 September 2008 13:01 | |||
|
This tangy combination of subtle green beans, coupled with the intense flavors of broccoli and beets makes a delightful side dish appropriate for many different entres. 1 cup cooked beets-sliced or 3 small fresh beets, cooked until tender then sliced 1 cup steamed green beans, cut into 2 inch pieces (cooked until tender but still firm) 1/2 cup steamed broccoli floweretts (tender but still crisp) 1/2 cup water 1/2 cup Fuller's Tarragon, Winter Thyme or Raspberry Vinegar 2 tablespoons of sugar (1 tablespoon if using Raspberry Vinegar) 1/2 tsp salt (optional) Green leaf lettuce (enough for four portions) Feta Cheese (optional) Heat the vinegar and water to boiling in a stainless steel or glass pan. Add the sugar and salt and stir to dissolve. Pour the hot mixture over vegetables in a bowl; cover and marinate several at least an hour. Serve vegetable on plate using sloted spoon to drain off the marinade.
The marinated vegetables can also be served over a bed of lettuce a topped with crumbled feta cheese.
|