RFCJ RECIPE ARCHIVE

RFCJ CHARTER
POSTING GUIDELINES
KOSHER FAQ
Search RFCJ Archives

RECIPE CATEGORIES Select a CATEGORY from the drop down box below then click GO

WHAT'S NEW! Select the number of days to go back below

Questions or Comments

Beetroot, Persian: Labu - dairy, pareve

Posted by : Brian Mailman

This is from the mailing list, published with permission of the author:
"Viviane & Israel Barzel" 

Labu (Persian Pessach Beetroot Salad)
 

 
Place 1 or 2 washed but unpeeled beetroots in the oven, or a steamer.
Cook until tender .

Peel and slice. Serve cold with drained yogurt, or labaneh cheese.
 
OR dice and season with olive oil + lemon juice,add some onions and
parsley.
 
You can also serve beetroots in a potato salad, or as an addition to a
mixed salad plate. 
 
Enjoy
Viviane

Return to RFCJ Archive Page

All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.