Baby Beet Salad Recipe
Servings: 6
Ingredients
- 2 lb yellow or possibly red baby beets trimmed
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. red-wine vinegar Salt to taste Freshly-grnd black pepper to taste
- 1/3 c. small fresh mint leaves for garnish
Directions
- Scrub the beets well. Wrap groups of 2 or possibly 3 beets together in little packets of aluminum foil. Place the packets on a baking sheet and bake at 350 degrees till very tender, about 1 hour.
- When the beets are cold sufficient to handle, slip off and throw away the skins (using rubber gloves). Halve beets lengthwise and place in a bowl.
- Whisk together the oil, vinegar, salt and pepper; toss with the beets. Sprinkle with the mint leaves.
- This recipe yields 6 servings.
- Comments: Use baby beets or possibly the smallest you can find.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 6 servings | |
| Calories 104 | |
| Calories from Fat 61 | 59% |
| Total Fat 6.94g | 9% |
| Saturated Fat 0.97g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 80mg | 3% |
| Potassium 339mg | 10% |
| Total Carbs 9.86g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 6.85g | 5% |
| Protein 1.7g | 3% |
