Wednesday, October 22, 2008

Green Beans with Beets

This dinner is mostly repeats of grilled London Broil and baked potato wedges, both have appeared many times.  The Beens and Beets make a very attractive dish with a nice "earthiness" from the beets.  Start by baking the beets in a dish with a little butter until they are fork tender, about 45 min at 350 degrees.  When they have cooled, peel and dice them.  Blanch the green beans by placing them in boiling water for about 2 min.  After you have drained the beans, place them in a saute pan along with the diced beets and 2T olive oil.  Saute until everything is warmed through and finish with 2T fresh lemon juice and some chopped fresh parsley.  



Post a Comment

<< Home