Beet Salad I and II
50
50
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.
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?
