This Week’s Recipes: July 05, 2006
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Beets in Mustard Vinaigrette
Recipe by June Muller
The sharp taste of beets is masked in this recipe by the simple mustardy vinaigrette. Be sure to allow the beets to marinate for a full day in order for the flavors to marry.
- 1 pound red beets
- 1/4 cup extra virgin olive oil
- 3 tablespoons prepared mustard, preferably whole grain or Dijon
- 1 medium onion, chopped
- Salt to taste
- 3 tablespoons red wine vinegar
Cut the tops off the beets, leaving 1 inch of stems attached. Place the beets in a pot of cold water to cover, bring to a boil, reduce heat, and boil until the beets can easily be pierced through with a sharp knife, 45-60 minutes depending on their size.
Meanwhile, put the mustard in a bowl and whisk in the vinegar. Then whisk in the olive oil in a steady stream until the sauce is smooth and creamy. Add the onions.
When the beets are done, drain them, and submerge them in several changes of cold water until they are just cool enough to handle. Cut off the roots and tops, slip the skins off, and slice the warm beets into the mustard sauce. Mix well, cover, and let marinate in the refrigerator for at least 24 hours. Before serving, mix well and add salt if desired.
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Rhubarb Crisp
Makes an 8" pan
Recipe by Amy Koplow
- At least 5 stalks of rhubarb - cut into 1/2 slices.
- More if you are only using rhubarb, less perhaps if you are adding strawberries.
- If adding stawberries , slice a pint of them.
- Mix the fruit together and add a scant cup of sugar (will be not too sweet) and 1 1/2 - 2 T tapioca.
- Put in baking pan.
Crisp topping:
- 1/4 c butter or oil
- 1/3 c brown sugar
- 1/3 c whole wheat flour
- 1-2 T wheat germ
- Mix together and add 3/4 c rolled oats.
- Crumble on top of the fruit mixture.
- Coner loosely with foil and bake for 20 minutes at 350
- Remove foil and continue baking until 1) topping is browner and 2) fruit has bubbled and softened.
- Enjoy!
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