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Beet Salad I & II

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Recipe

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

Ingredients

Amount Measure Ingredient Features
1 pound beets
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1 tablespoon sugar
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1 each lemon
juiced
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1 tablespoon olive oil
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½ teaspoon cinnamon
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1 tablespoon parsley leaves
chopped
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1 x salt
to taste
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Ingredients

Amount Measure Ingredient Features
453.6 g beets
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15 ml sugar
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1 each lemon
juiced
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15 ml olive oil
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2.5 ml cinnamon
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15 ml parsley leaves
chopped
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1 x salt
to taste
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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 Arrow up button

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Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 9132% 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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