** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Wash beets well, being careful not to break their skins.
2. Cut off the tops, leaving a stalk of about 1 1/2andquot;.
3. Boil in a 3 quart saucepan until tender, covered.
4. Allow the water to cool, then slip off the skins, trim off the tops, and cut into bite-sized pieces.
5. Mix the remaining ingredients and pour over the beets.
6. Let marinate for 1 hour before serving. Beet Salad II: Prepare as described above, but add 1 tsp.
7. orange flower water, 1/8 tsp. cumin, a pinch of paprika, and a little water to the sauce.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Beet, Natural Sweeteners, Olive Oil, Citric Acid allergies.
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