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Have you made Beets and Carrots in a Lime Vinaigrette?
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
Cuisine: Chilean
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 380
% Daily Value**
Total Fat 21g
Saturated Fat 11g
Unsaturated Fat 1g
Cholesterol 0mg
Sodium 55mg
Total Carbohydrate 37g
Dietary Fiber 14g
Sugars 8g
Protein 13g
Vitamin A  68%Vitamin C  22%
Calcium  5%Iron  17%
Potassium  21%Vitamin E  1%
** 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 Carrots in a Lime Vinaigrette

Date Added: June 11, 2009


3 Tablespoons Fresh Lime Juice or to taste
6 Tablespoons Vegetable Oil or bacon grease
2 Tablespoons Fresh Cilantro chopped
1 Clove Of Garlic minced or pressed
2 Beets peeled and cubed
2 Carrots sliced diagonally
1 Cup Peas fresh or frozen
1 Cucumber peel, seed, &
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1. Lightly steam the beets, carrots, and peas in separate batches until just tender, but still right in color.

2. Mix them in a large bowl and add the cucumber.

3. Combine the dressing ingredients. Toss the vegetables with the dressing and chill.

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Dietary Notes:
This recipe is very low-sodium with 55.25mg per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 68% of your daily recommended intake per serving. This recipe is high in Vitamin C with 22% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beet, Sulfites, Peas, Garlic, Fructose Malabsorption, Cucumber, Cilantro allergies.
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