Recipe - Beets With Yogurt Sour Cream And Chives

1 pound Beets; small to medium 2" to
3", stems trimmed to 1"
One fourth cup Lowfat yogurt
1 tablespoon Sour cream
2 teaspoon Fresh lemon juice
One fourth teaspoon Salt
1 pn Fresh ground black pepper
1 tablespoon Fresh chives; chopped

Water level high

Put the beets in the steaming basket, cover, and steam until very tender
when pierced with a small knife, 3040 mins. Remove from the steamer and
let stand until cool enough to handle. Meanwhile stir together the yogurt,
sour cream, lemon juice and salt in a medium bowl. Using a small knife,
peel and trim the beets. Cut them into 1/3" to 1/2" thick slices and cut
the slices into 1/3" to 1/2" thick strips. Add to the yogurt mixture and
toss gently to mix. Refrigerate until very cold, 23 hours. Just before
serving, taste the beets for salt and pepper, adjust as needed. Sprinkle
with the chives and serve cold. These recipes are from a super book called
Cooking with Steam by Stephanie Lyness, ISBN 0688138144. It retails for
19.95 US or 26.45 Can. This bok is for Electric Steamers and at the
beginning of the book she compares different Steamers. She has a lot of
hints and tips spread through out the book. All of the recipes I have tried
have been very good. I am very concerned about fats in my families diets
and cooking by steam is a really good way to take fat from cooking out of
your diet. Cooking vegetables in the steamer lets all the natural flavour
come through. I would definately reccomend this book.

SourceCooking with Steam by Stephanie Lyness Formatted for Mastercook by
Carol Floydc.floyd@arnprior.com

Recipe by: Cooking with SteamStephanie Lyness

Posted to MCRecipe Digest by Carol & Bob Floyd c.floyd@arnprior.com on
Feb 26, 1998