Dill Olive cubes

Dill Olive cubes

Ingredients:
2 tsp. minced fresh dill
2 garlic cloves, finely minced
2 tsp. olive oil
1 tsp. herbs de Provence (see note)

Directions:
1⁄ tsp. sugar
1⁄ cup halved cherry tomatoes 4
2
Salt and freshly ground black pepper,
Salt and freshly ground black pepper,
to taste
to taste
1⁄ cup crumbled reduced fat feta cheese Preheat oven to 400 degrees. Detach beets
4
from their stems and retain for another
Preheat oven broiler. In large skillet, heat
use. (see note)
oil over medium-high heat. Add onion
and sauté 3 minutes. Add zucchini and Wash each beet and coat with olive oil.
yellow squash and sauté 5-6 minutes. Add Place beets, whole, on baking sheet and
garlic and sauté 2 more minutes. roast uncovered for about 1 hour.
Add herbs de Provence, cherry tomatoes Remove beets from oven and let cool
and salt and pepper, to taste. Transfer veg- slightly. Peel and cut into quarters.
etable mixture to casserole dish. Sprinkle Combine dressing ingredients and serve
with feta cheese. with roasted beets.
Place casserole under broiler for a few Note: Beet Greens with Onions: Wash beet
minutes, until feta cheese melts. Serve. greens to remove dirt. Chop and cook as you
30 31
would spinach. In nonstick skillet, sauté 1⁄ cup over medium-high heat. Add garlic, ginger
2
finely chopped onion in nonstick spray. Add and scallions and stir-fry 1 minute. Add
beet greens with water still clinging to leaves. carrots and pepper and stir-fry 2 minutes.
Cover and cook on medium-high heat for about Add celery and stir-fry 2 minutes.
4 minutes, until beet greens have wilted. Add
Add snow peas and water chestnuts. Stir
salt and freshly ground black pepper, to taste.
in 1⁄ cup broth. Cover and steam 2-3 min-
4
Makes 4 servings.