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Beet Salad I and II

 

43

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

Ingredients

1 pound beets
1 tablespoon sugar
1 each lemon
juiced
1 tablespoon olive oil
½ 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 1½ 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, ⅛ teaspoon cumin, a pinch of paprika, and a little water to the sauce.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 9132% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 88mg 4%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 10%
Sugars g
Protein 4g
Vitamin A 2% Vitamin C 18%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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