Steamed Antipasto

Recipe Ingredients

3 teaspoons	15ml	Size fresh beets - (1 pound) (medium)
2 cups	220g / 7.8oz	Julienne-cut carrot - (2-inch)
2 cups	292g / 10oz	Cauliflower flowerets
3/4 cup	177ml	Commercial oil-free italian dressing - divided
2 oz	56g	Reduced-fat monterey jack cheese
		Cut into 1/2-inch cubes
5		Fresh spinach leaves
10		Cherry tomatoes - halved
10		Pickled banana peppers

Recipe Instructions

Leave root and 1 inch of stem on beets; scrub with a brush.

Arrange in a vegetable steamer over boiling water in a Dutch oven. Cover and steam 30 minutes. (Add boiling water to pan if needed.)

Trim off stems and roots; rub off skins. Cut beets into 1/2-inch cubes; set aside.

Arrange carrot and cauliflower in steamer over boiling water. Cover and steam 5 minutes. Rinse under cold, running water. Set aside.

Combine beets and 1/4 cup dressing in a large zip-top heavy-duty plastic bag. Seal bag, and marinate in refrigerator 8 hours.

Combine remaining 1/2 cup dressing, carrot, cauliflower, and cheese in a large zip-top heavy-duty plastic bag. Seal bag; marinate in refrigerator 8 hours.

Drain vegetable mixtures, discarding marinade. Combine beets and carrot mixture; toss gently. Yield: 5 servings (serving size: 1 cup beet mixture, 4 tomato halves, and 2 banana peppers).

Source:
Cooking Light, Oct 1993, page 127

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