Parson's Farm StandSharon Springs, New YorkSAUTEED BEETS WITH CARROTS AND MUSTARD
Makes 4 servings
- 8 medium beets, rinsed
- 3 tablespoons vegetable oil
- 1/2 teaspoon mustard seeds
- 1 carrot, peeled and grated
- 1 teaspoon salt
- 1 tablespoon fresh lemon juice
- 2 tablespoons minced mint leaves
- Place beets in a pot and cover beets with water; bring water to a boil then reduce heat, cover pot, and let beets boil for 20 to 30 minutes or until tender. Drain beets and let cool then slice into quarters.
- Heat oil in a skillet and add mustard seeds, they will splatter, so be careful. Add carrots and quickly sauté them then add the beets and season with salt. Cook until warmed through then spoon into a serving bowl and drizzle with lemon juice and sprinkle with mint.
Sharon Springs, New York
SAUTEED BEETS WITH CARROTS AND MUSTARD
Makes 4 servings
- 8 medium beets, rinsed
- 3 tablespoons vegetable oil
- 1/2 teaspoon mustard seeds
- 1 carrot, peeled and grated
- 1 teaspoon salt
- 1 tablespoon fresh lemon juice
- 2 tablespoons minced mint leaves
- Place beets in a pot and cover beets with water; bring water to a boil then reduce heat, cover pot, and let beets boil for 20 to 30 minutes or until tender. Drain beets and let cool then slice into quarters.
- Heat oil in a skillet and add mustard seeds, they will splatter, so be careful. Add carrots and quickly sauté them then add the beets and season with salt. Cook until warmed through then spoon into a serving bowl and drizzle with lemon juice and sprinkle with mint.
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