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Recipe by: sade-mary
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See below ingredients and instructions
1 c water,boiling
1 lb young beet leaves stems
1 c walnuts,shelled
1 t salt,or to taste
4 cloves garlic,sliced
1 t or 2 ts jalapeno chili
-seeded,to,taste
1 t coriander,Ground
2 md (1 cup) onions,chopped fine
1/4 c fresh dill,chopped
4 T red-wine vinegar
1. Pour boiling water over beet leaves cook in a covered pan over
low heat for 1/2 hour. Drain, cool, press out liquid. Cut into
1/4- inch-wide slices. 2. Process together walnuts, salt, garlic,
jalapeno chili into a paste. Toss with beet leaves, coriander,
onions, dill, vinegar. Mix well. Serve cold as an appetizer or as a
salad course with dinner. VARIATION: Fresh radish leaves or tender
leaves of cauliflower may be used instead of beet. The procedure is
same.
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