Recipe - Beet And Seafood Salad

3 Red beets
3 Golden beets
3 Striped beets
4 cup Kosher salt
1 tablespoon Lime juice
Salt and pepper
1 tablespoon Dijon mustard
Hot sauce to taste
Worcestershire sauce to
taste
1 tablespoon Mayonnaise
1 tablespoon Extra virgin olive oil
1 tablespoon Shallots; minced
1 tablespoon Capers
1 pound Lump crabmeat
1 tablespoon Lime juice
1 teaspoon Chopped chives

Preheat oven to 500 degrees.

Roast beets on a bed of kosher salt (don't brush with olive oil) in a
500 degree oven for 20 to 40 minutes. Using gloves or a kitchen
towel, peel beets and slice. Place beets in a bowl.

Add lime juice, salt, pepper, mustard, hot sauce, Worcestershire
sauce, mayonnaise, olive oil, shallots, and capers. Toss to coat the
beets.

Arrange the beets in overlapping/alternating colors around the edge
of the plate, mound crabmeat in center of plate, drizzle lime juice
and beet juice from the bottom of the bowl on top, garnish with
chopped chives.

Converted by MC_Buster.

Per serving: 641 Calories (kcal); 31g Total Fat; (43% calories from
fat); 83g Protein; 6g Carbohydrate; 359mg Cholesterol; 362635mg
Sodium Food Exchanges: 0 Grain(Starch); 11 Lean Meat; One half Vegetable;
0 Fruit; 4 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW # CP0017

Converted by MM_Buster v2.0n.