This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Beet ever so onion there snow peas legume."
-Roger von Oech, Creativity Consultant
This is a great salad year 'round. The colors and ingredients are more fall or winter, but it's fresh and light and crisp for a spring or summer day.
Servings: 2 | Serving size: about 2 cups salad with beets
Cooking Time: 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe does not make very good leftovers.
|8 ounces||yams (peeled and cut into 1/2 inch cubes)|
|1 small||shallot (minced)|
|2||ribs celery (diced)|
|8 ounces||lump crabmeat|
|2 Tbsp||reduced fat mayonnaise|
|fresh ground black pepper (to taste)|
|1/8 tsp||dried tarragon|
|4 tsp||extra virgin olive oil|
|2 tsp||balsamic vinegar|
Preheat the oven to 325°F.
Scrub the beets well. Wrap them in aluminum foil and place in the oven.
Place the water in a medium sauce pan over high heat. When boiling add the yams. Reduce the heat to a simmer and cook for about 10 minutes until they are tender but not falling apart. Remove from the heat and rinse under cold water. Place in the refrigerator to chill.
Place the shallot, celery, crab meat, mayonnaise, lime juice, salt, pepper and tarragon in a bowl. Fold gently until well blended. Add the chilled yams and place in the refrigerator.
When the beets are done (after about 45 minutes), remove from the oven and place in ice water. When cold the skins will slip off easily. Slice the beets thinly and arrange in a fan pattern divided between two plates.
Place half of the crab salad on each plate. Drizzle the olive oil and vinegar over the beets and serve.
Serving size: about 2 cups salad with beets
|Calories 463||Calories from Fat 120|
|% Daily Value|
|Total Fat 14g||21%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 61g||20%|
|Dietary Fiber 12g||46%|
|Vitamin A 12%||Vitamin C 67%|
|Calcium 18%||Iron 20%|
|Vitamin K 24 mcg||Potassium 2187 mg|
|Magnesium 122 mg|