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<blockquote data-quote="BillB" data-source="post: 17688" data-attributes="member: 9985"><p><strong>Re: Recipes.</strong></p><p></p><p>Had my 3-monthly consultation with my endocrinologist this morning and she told me that all the results from my blood test last Friday were perfect - bg, cholesterol, psa, etc., so I'm feeling pretty good. In efforts to keep my intake of carbs within reasonable limits I've put some effort into preparing salads, which can be pretty boring, and making them more interesting and tasty. Here's one I came up with for beetroot. I used to hate beetroot when I was younger because in England it was always served drenched with malt vinegar, which kills the taste of anything, let alone the delicate taste of beetroot, so I buy ready-cooked beetroot.</p><p></p><p>Beetroot salad (for 4 people)</p><p>2 medium-sized beetroot, peeled and cut into 2-3mm slices</p><p>300 g feta cheese, crumbled</p><p>vinaigrette dressing</p><p></p><p></p><p>Place a slice of beetroot on a salad plate and sprinkle some of the feta on top. Add another slice of beetroot on top and more feta and continue doing this until you have used up half a beetroot per plate. Drizzle a little vinaigrette on top of each stack and serve.</p><p>As a variation you can replace the vinaigrette with pesto.</p><p></p><p>For anybody who's never made vinaigrette I can offer a few tips from my experience. Always make the vinaigrette in a screw top jar. Use good quality extra virgin olive oil. Never, ever use malt vinegar, but white or red wine vinegar, balsamic vinegar, fruit vinegars, sherry vinegar or lemon or lime juice are all suitable. The best guide to proportions is to use 3 measures of oil to one of vinegar, add a touch of salt and a grind of black pepper, put the lid firmly on the jar and shake to emulsify the oil and vinegar. Taste and add a little more vinegar or oil according to your taste. You can add a pinch of oregano for an Italian style dressing, or a teaspoon of Dijon mustard for a mustard vinaigrette.</p><p>Hope this livens up a salad or two for you.</p></blockquote><p></p>
[QUOTE="BillB, post: 17688, member: 9985"] [b]Re: Recipes.[/b] Had my 3-monthly consultation with my endocrinologist this morning and she told me that all the results from my blood test last Friday were perfect - bg, cholesterol, psa, etc., so I'm feeling pretty good. In efforts to keep my intake of carbs within reasonable limits I've put some effort into preparing salads, which can be pretty boring, and making them more interesting and tasty. Here's one I came up with for beetroot. I used to hate beetroot when I was younger because in England it was always served drenched with malt vinegar, which kills the taste of anything, let alone the delicate taste of beetroot, so I buy ready-cooked beetroot. Beetroot salad (for 4 people) 2 medium-sized beetroot, peeled and cut into 2-3mm slices 300 g feta cheese, crumbled vinaigrette dressing Place a slice of beetroot on a salad plate and sprinkle some of the feta on top. Add another slice of beetroot on top and more feta and continue doing this until you have used up half a beetroot per plate. Drizzle a little vinaigrette on top of each stack and serve. As a variation you can replace the vinaigrette with pesto. For anybody who's never made vinaigrette I can offer a few tips from my experience. Always make the vinaigrette in a screw top jar. Use good quality extra virgin olive oil. Never, ever use malt vinegar, but white or red wine vinegar, balsamic vinegar, fruit vinegars, sherry vinegar or lemon or lime juice are all suitable. The best guide to proportions is to use 3 measures of oil to one of vinegar, add a touch of salt and a grind of black pepper, put the lid firmly on the jar and shake to emulsify the oil and vinegar. Taste and add a little more vinegar or oil according to your taste. You can add a pinch of oregano for an Italian style dressing, or a teaspoon of Dijon mustard for a mustard vinaigrette. Hope this livens up a salad or two for you. [/QUOTE]
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