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Ингредиенты
- 1Â 1/2 Tbsp. French whole-grain mustard
- 1Â 1/2 Tbsp. extra-strong Dijon mustard
- 1/4 tsp sea salt
- 1/8 tsp freshly-grnd black pepper
- 2 Tbsp. raspberry vinegar
- 2 Tbsp. red wine vinegar
- 1/3 c. grape seed or possibly canola oil
- 1 Tbsp. water
- 3 lrg beets peeled, and
- Â Â sliced into 1/4" thick rounds
- 1Â 1/2 c. vegetable stock
- 1/4 c. extra-virgin extra virgin olive oil
- 1 Tbsp. finely-minced red onion
- 1 lrg heirloom tomato seeded, diced
- 1/2 med avocado peeled, pitted,
- Â Â and diced small
- Â Â Whole-Grain Mustard Dressing (listed above)
- 1 dsh cumin
- Â Â Salt to taste
Инструкции
- In a bowl, combine the mustards, 1/4 tsp. salt, 1/8 tsp. pepper and the vinegars.
- In a measuring c. with a lip, combine the grape seed oil and the water. Whisk the mustard-vinegar mix till smooth, and then, while adding the oil-water mix in a thin stream, continue to whisk. Continue whisking and pouring slowly till all the oil has been emulsified into the dressing. Use the dressing as needed. Keep it in a squeeze bottle, or possibly small water bottle fitted with a squirt top, in your refrigerator. (
- Makes about 3/4 c.)
- Heat oven to 350 degrees. Place sliced beets in one layer in a 13- by 9-inch baking dish. Pour the vegetable stock and the oil proportionately on top. Cover the pan and roast till the beets are tender, about 40 to 45 min. Remove the beets from the pan and let them cold for 20 min. Reserve the pan juices.
- Mix the red onion, diced tomato and avocado together with 1 Tbsp. of the Whole-Grain Mustard Dressing. Add in the cumin and salt, then stir.
- Place one slice of beet on each plate and add in 1/2 Tbsp. of the tomato-avocado mix, then another beet, then mix, then beet, creating layers. Spoon 1/2 Tbsp. of the reserved beet juice over each stack. Drizzle additional dressing over the top and around each napoleon.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 4 servings | |
| Calories 174 | |
| Calories from Fat 137 | 79% |
| Total Fat 15.45g | 19% |
| Saturated Fat 2.15g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 533mg | 22% |
| Potassium 232mg | 7% |
| Total Carbs 8.7g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 5.68g | 4% |
| Protein 1.05g | 2% |
