8-10 strawberries, chopped (1 cup)
2 tablespoons granulated sugar
1 red beet, peeled, cut to 1 inch chunks
1 yellow beet, peeled, cut to 1 inch chunks
1 teaspoon lemon juice
1 large, firm apple, peeled, quartered, cored, sliced
METHOD
In
a small sauce pan over low heat, add the strawberries and sugar and cook until
soft and well juiced (about 8 to 10 minutes.)
Using an immersion blender or other appropriate device, process the
strawberries to a puree. Set aside.
In
two medium sauce pans, cook the red and yellow beet pieces separately to avoid
the yellow beets turning red. Bring to a boil, reduce the heat to a simmer and
cook for 10 to 12 minutes until the pieces are just tender. Drain and place in
separate batches of cold water to cool the beets.
In
a medium bowl with 2 cups of water, add the lemon juice. As you slice the
apple, place the slices into the lemon water to prevent browning.
Drain the beets and apples. To assemble the
salad, place a small amount of the strawberry sauce in the center or 2 to 4
plates. Add a portion of the apples, red beets and yellow beets. Drizzle with
the remaining strawberry sauce and serve
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