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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the carrots, garlic and orange peels with broth or water in a saucepan. | 2. Bring to boil, reduce heat and simmer until the carrots are slightly tenderized, not cooked through, about 4 minutes. | 3. Drain, discard the garlic and orange peels. | 4. Chill carrots. | 5. Meanwhile, slice all but an inch or so of the tops from beets. | 6. Save the tiniest, tastiest beet greens for salad. The rest of the green may be cooked for stock or soup. | 7. Simmer the unpeeled beets with some of the tops intact so they don't bleed into the water so much. | 8. Carefully drain when beets are cooked through and slip off skins while still warm. | 9. The red colour will stain fingers unless you wear rubber gloves. | 10. Wear an old apron to protect clothes. | 11. Halve beets and thinly slice. | 12. If you don't want to stain a wooden cutting board, protect it with plastic wrap or paper towels. | 13. When ready to serve, combine the carrots, beets, vinegar and peanut oil in a bowl and gently toss to coat and mix. | 14. Sprinkle with salt and pepper and toss again. | 15. Make a bed of the bibb, red-edged lettuce, beet leaves and endive, if using, on a serving platter. | 16. Spoon on the root mixture. | 17. Sprinkle with green onion slices and serve. | 18. Variation: Make carrot ribbons instead of coins. | 19. Shave each carrot with a veggie peeler to make thin strips like fettuccine. | 20. Cook in same flavoured broth, but very briefly so carrots are not cooked through. | 21. Remove from heat and let carrots steep in broth and absorb flavours. | 22. Proceed with recipe. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	3		peeled sliced	75.03	17.5314	1.7019	0.4392
garlic clove	2		smashed	-	-	-	-
orange twist	2		rind	-	-	-	-
water	1/3	cup		0.0	0.0	0.0	0.0
beet	2		cooked peeled sliced	-	-	-	-
balsamic vinegar	1 1/2	1/2		21.12	4.0872	0.1176	0.0
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
salt				-	-	-	-
pepper			ground	-	-	-	-
bibb lettuce	1			-	-	-	-
red leaf lettuce				-	-	-	-
beet leaf green				-	-	-	-
belgian endive	1	head		-	-	-	-
green onion	4		sliced	76.68	16.3016	2.7548	1.3348

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.