ingredients
8 oz finely chopped rhubarb
1/4 cup purple wine
2 tablespoons red wine vinegar
2 tablespoons finely chopped shallot
3 teaspoons chopped sparkling thyme
Kosher salt and black pepper
1 half pounds beets, peeled and cut into small wedges
three tablespoons olive oil
1 half oz. crumbled smooth goat cheese
1/three cup chopped pistachios
2 tablespoons honey
energetic: 35 minutes
overall: 1 hour 5 mins
Yield: Serves 6
nutritional records
energy in keeping with serving:
207
fat according to serving:
12g
Saturated fats in keeping with serving:
2g
ldl cholesterol in step with serving:
3mg
Fiber in line with serving:
5g
Protein in keeping with serving:
5g
Carbohydrate in step with serving:
21g
Sodium in line with serving:
280mg
Iron in line with serving:
2mg
Calcium consistent with serving:
75mg
top to know
One cup of rhubarb packs 10% of your each day calcium.
This Recipe Is
Low Calorie
Low ldl cholesterol
Low Saturated fats
instruction
1. Stir together rhubarb, 2 cups water, wine, honey, and vinegar in a saucepan. carry to a boil over highwarmth. lessen warmness to medium and simmer until rhubarb has damaged down, approximately 10mins. Pour mixture via a wire-mesh strainer into a bowl, pressing solids to extract liquid. Discard solids. Wipe saucepan easy. vicinity strained liquid in saucepan. cook dinner over medium-excessive warmness, stirring once in a while, until decreased to 1/three cup, about five mins. switch to a bowl; stir in shallot, 2 teaspoons of the thyme and half teaspoon every salt and pepper. Refrigerate for 10 minutes.
2. area a steamer basket in a large stockpot with a tight–becoming lid. upload water to simply understeamer basket and vicinity stockpot over excessive warmness. area beets in steamer basket. cover andprepare dinner till beets are soft, 15 to twenty mins. switch to a plate; refrigerate for 10 mins.
three. Whisk oil into rhubarb mixture. upload beets; toss to coat. transfer to a serving bowl. pinnacle with goat cheese, pistachios and ultimate 1 teaspoon thyme.
