Red & Green …and Pink!
Here’s an easy “holiday” recipe from one of the December menus in the Garrison Institute Kitchen Cookbook:
Roasted Beets with Pink Grapefruit and Watercress
(serves 6-8)
3 beets, roasted, sliced or cut into bite-size chunks
2 pink grapefruits, peeled and cut into sections
1 bunch watercress
2 tsp. olive oil
2 tsp. your favorite vinegar
1 tsp. freshly ground coriander seeds
salt & pepper
Toss and serve!