Recipe 24 - March 14th, 2012
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This recipe comes from Food and Wine, October 2006
Chef: Han Feng
Boiling the beets for the full hour made them just the right texture and softness. This is a very easy recipe and very nice. We had it as our main dish, although I would serve it in the future as a side salad. It tastes nice with crackers. The servings were a good size. It was quick to put together once the beets were cooked and peeled.
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