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91 calories per serving view nutrition facts
2 cups
suggest servings
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| 1 | pound | beets | |
| 1 | tablespoon | sugar | |
| 1 | each | lemon | juiced |
| 1 | tablespoon | olive oil | |
| 1/2 | teaspoon | cinnamon | |
| 1 | tablespoon | parsley leaves | chopped |
| 1 | x | salt | to taste |
Wash beets well, being careful not to break their skins.
Cut off the tops, leaving a stalk of about 1 1/2 inch.
Boil in a 3 quart saucepan until tender, covered.
Allow the water to cool, then slip off the skins, trim off the tops, and cut into bite-sized pieces.
Mix the remaining ingredients and pour over the beets.
Let marinate for 1 hour before serving.
Beet Salad II: Prepare as described above, but add 1 tsp.
orange flower water, 1/8 tsp. cumin, a pinch of paprika, and a little water to the sauce.
| % Daily Value* | |
| Total Fat 3.0g | 5% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 88mg | 4% |
| Total Carbohydrate 16.0g | 5% |
| Dietary Fiber 2.0g | 10% |
| Sugars 12.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 2% | Vitamin C | 18% | |
| Calcium | 2% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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