8 Dec
Posted in: Food
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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!

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