Friday, August 05, 2005

Week 16 - FOUR REDS SALAD

Saskatchewan Menu of the Week -- 30 July 2005

Brunch – Scrambled eggs and tomatoes
Dinner – Lentil antipasto. Four Reds Salad. BBQ pork chops.Saskatoon berry pie

FOUR RED SALAD
Four red vegetables make this a very red salad! I can only make it when fresh beets, tomatoes and red peppers are available at the Farmers' Market.

3 small beets
3 medium tomatoes
1 red pepper
1/4 cup chopped red onion
1 clove of garlic
parsley or cilantro leaves
2T olive oil
juice of one lemon
salt and pepper

Bake the beets until soft (in the oven or microwave), peel and chop into a bite-sized dice. Chop tomatoes and red peppers to the same size. Par-boil red peppers in boiling water for about 5 minutes and drain. Mix the vegetables with the chopped parsley or cilantro. Make a vinaigrettes with the oil, lemon juice, salt and pepper. Pour onto the salad and leave to marinate a couple of hours before serving.

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