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Ingredients:
3 large beets
1 clove garlic
2 Tbsp parsley, minced
3 Tbsp olive oil
3 Tbsp balsamic vinegar
1/4 tsp rosemary,dried and cut fine
1/4 tsp basil, dried and cut fine
1/2 tsp salt
Preparation:
Peel and cut
beets into cubed, bite sized pieces.
Fill a medium saucepan with 2
inches of water and heat on high. Place beets into the top steamer
basket, cover with lid and place in saucepan and steam beets for 12
-15 minutes until tender.
While the beets are steaming combine the
oil, vinegar, rosemary, basil and salt in a mixing cup. Press the
clove of garlic with a garlic presser and add to the vinaigrette.
Mix well with a fork.
When the beets are steamed remove from heat
and transfer the beets into a medium serving/ mixing bowl. Add the
vinaigrette dressing and minced parsley to the bowl. Combine well
so that the beets are well covered with the vinaigrette.
Serve with
tofu, tempeh or an entree of your choice.
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