Community Message Boards
Results 1 to 4 of 4

Thread: Shredded Red Beets?

  1. #1
    Join Date
    Oct 2000
    Location
    NC
    Posts
    5,937

    Shredded Red Beets?

    I plan to make the June 2012 EW's Grilled Halibut Salad with Beet-Carrot Slaw.


    Has anyone shredded red beets, what size grater do you use? The photo looks almost julienne(sp) to me. Suggestions besides gloves?

    Grilled Halibut Salad with Beet-Carrot Slaw

    http://www.eatingwell.com/recipes/halibut_salad.html
    From EatingWell: May/June 2012
    The halibut doesn’t stick or fall apart in this salad recipe because you grill it on foil. A beet and carrot slaw with tarragon-lemon vinaigrette makes this meal a standout.

    4 servings | Active Time: 30 minutes | Total Time: 30 minutes

    Ingredients
    •1 lemon, sliced
    •1 1/4 pounds halibut or swordfish, skinned
    •3/4 teaspoon salt, divided
    •6 sprigs fresh tarragon plus 2 tablespoons finely chopped, divided
    •5 tablespoons extra-virgin olive oil
    •1/4 cup lemon juice
    •1 teaspoon whole-grain mustard
    •1/4 teaspoon freshly ground pepper
    •2 heads butterhead lettuce, torn
    •1 large beet, preferably golden or Chioggia, shredded
    •1 large carrot, shredded

    Preparation
    1.Preheat grill to medium.
    2.Measure a piece of foil large enough to hold the fish and coat it with cooking spray. Place a layer of lemon slices on the foil and lay fish on the lemon slices. Sprinkle with 1/4 teaspoon salt and top with tarragon sprigs.
    3.Grill the fish on the foil (without turning) until it flakes easily, 12 to 20 minutes, depending on the thickness.
    4.Meanwhile, whisk oil, lemon juice, chopped tarragon, mustard, pepper and the remaining 1/2 teaspoon salt in a bowl.
    5.Toss lettuce with about 1/4 cup of the dressing in a large bowl; divide among 4 plates. Add beet and carrot to the bowl; toss with 2 tablespoons of the dressing. Divide the fish and slaw among the plates (discard the tarragon sprigs and lemon slices). Drizzle with the remaining dressing.

    Nutrition

    Per serving : 339 Calories; 20 g Fat; 3 g Sat; 14 g Mono; 69 mg Cholesterol; 10 g Carbohydrates; 30 g Protein; 4 g Fiber; 597 mg Sodium; 1296 mg Potassium

    1/2 Carbohydrate Serving

    Exchanges: 2 vegetable, 3 1/2 lean meat, 3 fat
    Last edited by SusanL; 04-30-2012 at 06:01 PM.
    "There are two means of refuge from the miseries of life: music and cats." - Albert Schweitzer

  2. #2
    Join Date
    Jul 2001
    Location
    In
    Posts
    5,959
    That sounds really good and healthy. I need a large dose of healthy. Let us know how it comes out.

  3. #3
    Join Date
    Apr 2002
    Location
    San Francisco
    Posts
    19,680
    Yea, definitely looks julienned, not shredded, to me. I would do it by hand or use my v-slicer.
    Happiness is not a goal, it is a byproduct. - Eleanor Roosevelt

  4. #4
    Join Date
    Oct 2000
    Location
    NC
    Posts
    5,937
    Refreshingly light and delicious. I ended up shredding the red beet after handcutting the carrot. My arm was tired but the meal was excellent. Again, light but good. DH couldn't believe he was eating raw red beet. We loved the dressing for the salad, will make that salad again. A repeater for us!
    "There are two means of refuge from the miseries of life: music and cats." - Albert Schweitzer

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •