P.S.- I didn't have tarragon and the recipe will still just as good with out it. I just added more lemon and used a garlic wine vinegar
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Serves: 4
Time: 20 minutes (with precooked beets)
Ingredients: 3 or 4 medium boiled beets. Cooled, peeled and sliced. 2 ripe but firm avocados, peeled, pitted, and sliced. 1 small red onion, minced. ½ cup extra virgin olive oil. 3 tablespoons red wine vinegar. ¼ cup freshly squeezed lemon juice. 1 fresh tarragon leaf, minced. Salt and pepper.
- Arrange the beets and avocados in alternating layers in a dish or shallow bowl. Mix together the onion, olive oil, red wine vinegar, lemon juice, and tarragon. Add salt and pepper to taste. Serve immediately.
Beets- Sweet, neutral. Enter the spleen, stomach, liver, heart. Strengthen middle jiao, nourish blood, calm shen.
Avocado- Sweet, bland, cool. Enters lung, large intestine. Strengthens spleen and stomach, nourishes yin and blood, clears heat, promotes fluids.
Onion- Pungent, neutral. Enters the lung, stomach and large intestine. Clears heat, relieves toxicity. Transforms phlegm and damp.
Lemon- Cooling, very sour, astringent. Generates fluids, resolves phlegm.
Red wine vinegar- Warming, moves blood, circulates liver qi, resolves dampness.
Olive oil- Lubricates intestines
Tarragon- Acrid, warming. Circulates qi
Salt- Salty, cold. Enters the kidney. Eases bowel movement, clears heat, nourishes kidney
Pepper- Pungent, warm. Enters stomach, large intestine. Warms middle jiao, expels damp and cold.
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