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60 minutes
Prep: 20 minutes
Cook: 25 minutes
154 calories per serving view nutrition facts
6 servings
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| 4 | medium | beet greens | |
| 2 | large | potatoes | |
| 4 | each | garlic cloves | |
| 3 | tablespoons | vegetable oil | |
| 1 | each | lemon | juiced |
| 1 | x | salt and black pepper | to taste |
Remove greens from beets.
Cut greens into 1 inch thick slices and boil until wilted and tender.
Drain thoroughly and set aside.
Boil beets until completely tender.
Drain, then cover in cold water to cool.
When cooled, slip off roots and skins.
Meanwhile, boil potatoes in their skins until tender.
Drain, cool thoroughly, then remove skins.
Cut peeled beets and potatoes into bite sized chunks and place in mixing bowl with cooled greens.
Mince or press garlic, then combine with oil and lemon juice.
Season dressing with salt and freshly ground black pepper to taste, then toss with beets and potatoes.
Serve chilled with crusty bread.
| % Daily Value* | |
| Total Fat 7.0g | 10% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Total Carbohydrate 23.0g | 8% |
| Dietary Fiber 2.0g | 8% |
| Sugars 1.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 0% | Vitamin C | 21% | |
| Calcium | 2% | Iron | 2% |
* 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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The Sweet Taste of Success? Last night I ate at one of those all-you-can-eat Chinese buffets. I love those places. They usually...
I will try this version, the one I have calls for orzo which tends to take up all the broth.
A delightful gourmet recipe brought to you by Real Food Direct
