Colorful Vegetable Medley with Chive Aioli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The head cook will likely opt to make the aioli and relax while the assistant slaves away prepping the vegetables. You can serve the vegetables warm as a side dish with a roast, at room temperature as an appetizer, or even as a first-course salad. Ingredients:
4 beets (about 2 pounds) |
3 1/2 cups broccoli florets (about 10 ounces) |
1 1/2 cups (3/4-inch) diagonally sliced carrot |
2 tablespoons water |
1/4 teaspoon salt |
1/2 cup low-fat sour cream |
1/4 cup fat-free mayonnaise |
2 tablespoons fresh lemon juice |
2 teaspoons olive oil |
1/4 teaspoon salt |
4 garlic cloves, peeled |
3 tablespoons chopped fresh chives |
Directions:
1. To prepare vegetables, trim off beet roots; peel beets. Cut each beet into 6 wedges. Place beet wedges in an 11 x 7-inch baking dish. Cover and microwave at HIGH for 5 minutes; cool slightly. Add broccoli florets and carrot slices; sprinkle with water and 1/4 teaspoon salt. Cover and microwave at HIGH for 10 minutes or until tender. Remove the vegetables with a slotted spoon, and place in a shallow serving dish.
2. To prepare the aioli, place sour cream and the next 5 ingredients (sour cream through garlic cloves) in a blender or food processor; process until smooth, scraping sides of bowl once. Place garlic mixture in a small bowl; stir in chives. Serve with vegetables.
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