Golden Beets and Green Beans Served at 2013 Obama Inaugural Lunc
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 8 small golden beets, peeled and cut in half
- 4 ounces green beans, ends snipped, cut 1 inch on the bias
- 1⁄2 tablespoon extra virgin olive oil
- 1⁄2 tablespoon minced shallot
- 1⁄2 tablespoon kosher salt
- 1⁄4 teaspoon white pepper
- 2 quarts water
directions
- Bring 2 quarts water to a boil and add 1/2 tablespoon kosher salt.
- Place beets into water gently and allow to cook for 5 minutes or until tender.
- Remove beets using a strainer and set in a bowl.
- Allow water to return to a boil and gently add the green beans for 3-4 minutes until tender. Remove the beans from the pot using a strainer and add to the bowl with the beets.
- Place olive oil in a sauté pan on medium heat.
- Add the shallots to cook until tender.
- Add the beets and beans and season with salt and pepper to taste.
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RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas...
have some fabulous recipes from well-traveled army people...
recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor...
a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway]
sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!!
the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter...
also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree...
for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life