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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 3 - Change
Nutritional Facts
Servings Per Recipe: 3

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Beets And Onions Vinaigrette

Date Added: January 04, 2014

Ingredients:

3 Beets 3 Beets OR... Beets
2 Cups Water 2 Cups Water reserved from cooking
2 Onions 2 Onions sliced thinly
2 Tablespoons Vinegar 2 Tablespoons EDEN Ume Plum Vinegar
1/4 Cup Brown Rice 1/4 Cup EDEN Brown Rice Vinegar
1/2 Cup Olive Oil 1/2 Cup EDEN Olive Oil
1 Bunch Watercress 1 Bunch Watercress (or more)
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Directions:

1. Boil the whole, unpeeled beets in water for 1 hour or until tender.

2. Drain and cool. Meanwhile, slice the onions into thin crescents.

3. Boil water and cook onion slices 1 minute, then drain.

4. Place in a salad bowl. Combine vinegar and oil and pour over onions.

5. Set aside to marinate. Working with wet hands, peel beets by slipping off their skin and rinse under cold water.

6. Slice beets and add to onions. Toss gently and let stand for 30 minutes.

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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 Wheat, Beet, Gluten, Rice, Sulfites, Vinegar, Onion, Olive Oil allergies.
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