HAM STEAK with BEET SALAD

1. Roast 2 medium beets at 375' for about 40 minutes or until a knife tip easily pierces the beet.
2. Cool the beets and slip off the skins.
3. Sliver the beets and dress them with 2 tablespoons minced scallion and 1/4 cup heavy cream mixed with a scant teaspoon horseradish mustard (or mix your own), salt and pepper, and a few drops of fresh lemon juice.
4. Serve with a grilled 3-ounce ham steak.
   PER SERVING: 13 grams carbohydrate, 22 grams protein
   

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