Adapted from The Low Carb ComfortFood Cookbook, Eades and Solomon(Wiley, 2005)Serves 4 For the salad 1 pound (16 oz/454 g) fresh beets, trimmed, well scrubbed, and cut in half 4 cups (10.5 oz/300 grams) freshly torn salad greens For the vinaigrette 2 tablespoons (1 fl oz/30 ml) sherry vinegar 1/2 teaspoon (.1 oz/3 g) salt 1 tablespoon (.3 oz/8.4 g) fresh chives, minced 1 tablespoon (.5 fl oz/15 ml) extra virgin olive oil Fill and preheat the water oven to 182–185ºF (83–85ºC). Vacuum seal the beets in a large (1 gallon/3.78 liter) food-grade pouch. Cook for at least 1 … Read More
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