Guest guest Posted March 15, 2002 Report Share Posted March 15, 2002 Blazing Beet Salad 1 lb. red beets, peeled, and julienned 1 lb. golden beets, peeled, and julienned 1 C. carrots, peeled, and julienned 1/3 C. green onions, thinly sliced 2 T. freshly chopped cilantro 2 T. freshly chopped parsley 1 T. apple cider vinegar 1 1/2 t. sesame oil 1/2 t. sea salt 1/4 t. ground ginger In a small bowl, place the julienned red beets, cover, and chill until service. In a medium bowl, place the golden beets, carrots, green onions, and fresh herbs, and toss well to combine. Add the remaining ingredients and toss gently to thoroughly coat the vegetables. Cover and chill in the refrigerator for 30 minutes to allow the flavors to blend. Just before serving, add the red beets and toss the mixture only enough to incorporate them. Can be served as a salad or side dish, or on a bed of greens or grains, if desired. from the internet (never trust internet recipes--according to the recipe editor in our newspaper) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2002 Report Share Posted March 15, 2002 And your point is? Are you trying to KILL me? I thought we were friends *snif snif* Ed > Blazing Beet Salad > > 1 lb. red beets, peeled, and julienned > 1 lb. golden beets, peeled, and julienned > 1 C. carrots, peeled, and julienned > 1/3 C. green onions, thinly sliced > 2 T. freshly chopped cilantro > 2 T. freshly chopped parsley > 1 T. apple cider vinegar > 1 1/2 t. sesame oil > 1/2 t. sea salt > 1/4 t. ground ginger > > In a small bowl, place the julienned red beets, cover, and chill until > service. In a medium bowl, place the golden beets, carrots, green > onions, and fresh herbs, and toss well to combine. Add the remaining > ingredients and toss gently to thoroughly coat the vegetables. Cover and > chill in the refrigerator for 30 minutes to allow the flavors to blend. > Just before serving, add the red beets and toss the mixture only enough > to incorporate them. Can be served as a salad or side dish, or on a bed > of greens or grains, if desired. > > from the internet (never trust internet recipes--according to the recipe editor in our newspaper) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2002 Report Share Posted March 15, 2002 I just want you to know that will probably try that. So if you guys never hear from me again you'll know why. *checking fridge for beets* Ed > Blazing Beet Salad > > 1 lb. red beets, peeled, and julienned > 1 lb. golden beets, peeled, and julienned > 1 C. carrots, peeled, and julienned > 1/3 C. green onions, thinly sliced > 2 T. freshly chopped cilantro > 2 T. freshly chopped parsley > 1 T. apple cider vinegar > 1 1/2 t. sesame oil > 1/2 t. sea salt > 1/4 t. ground ginger > > In a small bowl, place the julienned red beets, cover, and chill until > service. In a medium bowl, place the golden beets, carrots, green > onions, and fresh herbs, and toss well to combine. Add the remaining > ingredients and toss gently to thoroughly coat the vegetables. Cover and > chill in the refrigerator for 30 minutes to allow the flavors to blend. > Just before serving, add the red beets and toss the mixture only enough > to incorporate them. Can be served as a salad or side dish, or on a bed > of greens or grains, if desired. > > from the internet (never trust internet recipes--according to the recipe editor in our newspaper) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2002 Report Share Posted March 15, 2002 POOR ED!!!!! LOL! Sounds like quite a recipe, Lelia - do you like it? Lynn --- Lelia Oster wrote: > Blazing Beet Salad > > 1 lb. red beets, peeled, and julienned > 1 lb. golden beets, peeled, and julienned > 1 C. carrots, peeled, and julienned > 1/3 C. green onions, thinly sliced > 2 T. freshly chopped cilantro > 2 T. freshly chopped parsley > 1 T. apple cider vinegar > 1 1/2 t. sesame oil > 1/2 t. sea salt > 1/4 t. ground ginger > > In a small bowl, place the julienned red beets, > cover, and chill until > service. In a medium bowl, place the golden beets, > carrots, green > onions, and fresh herbs, and toss well to combine. > Add the remaining > ingredients and toss gently to thoroughly coat the > vegetables. Cover and > chill in the refrigerator for 30 minutes to allow > the flavors to blend. > Just before serving, add the red beets and toss the > mixture only enough > to incorporate them. Can be served as a salad or > side dish, or on a bed > of greens or grains, if desired. > > from the internet (never trust internet > recipes--according to the recipe editor in our > newspaper) > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2002 Report Share Posted March 15, 2002 Just think....if you eat 'em, it might speed up your trip to Bethesda! Lynn --- bmcm_eod wrote: > I just want you to know that will probably try > that. So if you > guys never hear from me again you'll know why. > > *checking fridge for beets* > > Ed > > > > Blazing Beet Salad > > > > 1 lb. red beets, peeled, and julienned > > 1 lb. golden beets, peeled, and julienned > > 1 C. carrots, peeled, and julienned > > 1/3 C. green onions, thinly sliced > > 2 T. freshly chopped cilantro > > 2 T. freshly chopped parsley > > 1 T. apple cider vinegar > > 1 1/2 t. sesame oil > > 1/2 t. sea salt > > 1/4 t. ground ginger > > > > In a small bowl, place the julienned red beets, > cover, and chill > until > > service. In a medium bowl, place the golden beets, > carrots, green > > onions, and fresh herbs, and toss well to combine. > Add the remaining > > ingredients and toss gently to thoroughly coat the > vegetables. > Cover and > > chill in the refrigerator for 30 minutes to allow > the flavors to > blend. > > Just before serving, add the red beets and toss > the mixture only > enough > > to incorporate them. Can be served as a salad or > side dish, or on a > bed > > of greens or grains, if desired. > > > > from the internet (never trust internet > recipes--according to the > recipe editor in our newspaper) > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2002 Report Share Posted March 15, 2002 I want the recipe for the Chocolate beet cake. Sounds good to me. > > Blazing Beet Salad > > > > 1 lb. red beets, peeled, and julienned > > 1 lb. golden beets, peeled, and julienned > > 1 C. carrots, peeled, and julienned > > 1/3 C. green onions, thinly sliced > > 2 T. freshly chopped cilantro > > 2 T. freshly chopped parsley > > 1 T. apple cider vinegar > > 1 1/2 t. sesame oil > > 1/2 t. sea salt > > 1/4 t. ground ginger > > > > In a small bowl, place the julienned red beets, cover, and chill > until > > service. In a medium bowl, place the golden beets, carrots, green > > onions, and fresh herbs, and toss well to combine. Add the remaining > > ingredients and toss gently to thoroughly coat the vegetables. > Cover and > > chill in the refrigerator for 30 minutes to allow the flavors to > blend. > > Just before serving, add the red beets and toss the mixture only > enough > > to incorporate them. Can be served as a salad or side dish, or on a > bed > > of greens or grains, if desired. > > > > from the internet (never trust internet recipes--according to the > recipe editor in our newspaper) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2002 Report Share Posted March 15, 2002 I can't believe it, my own wife!!! MARYYYYYYYYYY YOU GOT SOME 'SPLAININ TO DOOOOOOOOOOOO! LMBO @ chocolate beet cake! > > > Blazing Beet Salad > > > > > > 1 lb. red beets, peeled, and julienned > > > 1 lb. golden beets, peeled, and julienned > > > 1 C. carrots, peeled, and julienned > > > 1/3 C. green onions, thinly sliced > > > 2 T. freshly chopped cilantro > > > 2 T. freshly chopped parsley > > > 1 T. apple cider vinegar > > > 1 1/2 t. sesame oil > > > 1/2 t. sea salt > > > 1/4 t. ground ginger > > > > > > In a small bowl, place the julienned red beets, cover, and chill > > until > > > service. In a medium bowl, place the golden beets, carrots, green > > > onions, and fresh herbs, and toss well to combine. Add the > remaining > > > ingredients and toss gently to thoroughly coat the vegetables. > > Cover and > > > chill in the refrigerator for 30 minutes to allow the flavors to > > blend. > > > Just before serving, add the red beets and toss the mixture only > > enough > > > to incorporate them. Can be served as a salad or side dish, or on > a > > bed > > > of greens or grains, if desired. > > > > > > from the internet (never trust internet recipes--according to the > > recipe editor in our newspaper) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2002 Report Share Posted March 15, 2002 ... I agree: that chocolate beet cake does sound interesting. Annette Re: for Ed I want the recipe for the Chocolate beet cake. Sounds good to me. > > Blazing Beet Salad > > > > 1 lb. red beets, peeled, and julienned > > 1 lb. golden beets, peeled, and julienned > > 1 C. carrots, peeled, and julienned > > 1/3 C. green onions, thinly sliced > > 2 T. freshly chopped cilantro > > 2 T. freshly chopped parsley > > 1 T. apple cider vinegar > > 1 1/2 t. sesame oil > > 1/2 t. sea salt > > 1/4 t. ground ginger > > > > In a small bowl, place the julienned red beets, cover, and chill > until > > service. In a medium bowl, place the golden beets, carrots, green > > onions, and fresh herbs, and toss well to combine. Add the remaining > > ingredients and toss gently to thoroughly coat the vegetables. > Cover and > > chill in the refrigerator for 30 minutes to allow the flavors to > blend. > > Just before serving, add the red beets and toss the mixture only > enough > > to incorporate them. Can be served as a salad or side dish, or on a > bed > > of greens or grains, if desired. > > > > from the internet (never trust internet recipes--according to the > recipe editor in our newspaper) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2002 Report Share Posted March 15, 2002 Maalox, tums, zantac....just getting 'em ready for ya, Ed! LOL!! Lynn --- bmcm_eod wrote: > I can't believe it, my own wife!!! MARYYYYYYYYYY > YOU GOT > SOME 'SPLAININ TO DOOOOOOOOOOOO! LMBO @ chocolate > beet cake! > > > > > > > > Blazing Beet Salad > > > > > > > > 1 lb. red beets, peeled, and julienned > > > > 1 lb. golden beets, peeled, and julienned > > > > 1 C. carrots, peeled, and julienned > > > > 1/3 C. green onions, thinly sliced > > > > 2 T. freshly chopped cilantro > > > > 2 T. freshly chopped parsley > > > > 1 T. apple cider vinegar > > > > 1 1/2 t. sesame oil > > > > 1/2 t. sea salt > > > > 1/4 t. ground ginger > > > > > > > > In a small bowl, place the julienned red > beets, cover, and > chill > > > until > > > > service. In a medium bowl, place the golden > beets, carrots, > green > > > > onions, and fresh herbs, and toss well to > combine. Add the > > remaining > > > > ingredients and toss gently to thoroughly coat > the vegetables. > > > Cover and > > > > chill in the refrigerator for 30 minutes to > allow the flavors > to > > > blend. > > > > Just before serving, add the red beets and > toss the mixture > only > > > enough > > > > to incorporate them. Can be served as a salad > or side dish, or > on > > a > > > bed > > > > of greens or grains, if desired. > > > > > > > > from the internet (never trust internet > recipes--according to > the > > > recipe editor in our newspaper) > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2002 Report Share Posted March 15, 2002 Thanks Lynn, at least somebody cares LOL!! Ed > > > > > Blazing Beet Salad > > > > > > > > > > 1 lb. red beets, peeled, and julienned > > > > > 1 lb. golden beets, peeled, and julienned > > > > > 1 C. carrots, peeled, and julienned > > > > > 1/3 C. green onions, thinly sliced > > > > > 2 T. freshly chopped cilantro > > > > > 2 T. freshly chopped parsley > > > > > 1 T. apple cider vinegar > > > > > 1 1/2 t. sesame oil > > > > > 1/2 t. sea salt > > > > > 1/4 t. ground ginger > > > > > > > > > > In a small bowl, place the julienned red > > beets, cover, and > > chill > > > > until > > > > > service. In a medium bowl, place the golden > > beets, carrots, > > green > > > > > onions, and fresh herbs, and toss well to > > combine. Add the > > > remaining > > > > > ingredients and toss gently to thoroughly coat > > the vegetables. > > > > Cover and > > > > > chill in the refrigerator for 30 minutes to > > allow the flavors > > to > > > > blend. > > > > > Just before serving, add the red beets and > > toss the mixture > > only > > > > enough > > > > > to incorporate them. Can be served as a salad > > or side dish, or > > on > > > a > > > > bed > > > > > of greens or grains, if desired. > > > > > > > > > > from the internet (never trust internet > > recipes--according to > > the > > > > recipe editor in our newspaper) > > > > > > Quote Link to comment Share on other sites More sharing options...
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