Beet Salad I and II

91 calories per serving view nutrition facts

2 cups suggest servings

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Ingredients

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

Directions

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.

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Nutrition Facts

Serving Size 132g

Amount per Serving

Calories 91 32% of calories from fat

	% 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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Great recipe. I wonder how much more whole wheat flour I could get away with. Also...I've learned that I can use doctorgrandmas delight, which is an all natural and calorie free sugar replacement, instead of sugar. I still need to use a pinch of sugar to jump start yeast in yeast recipes. Also, reminder...use fresh baking soda!

Reviewed by bigbaka