Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Recipe by Cooking Light September 2000

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Yield:
6 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

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  • Leave the root and 1 inch of stem on beets, and scrub with a brush. Steam beets and bay leaf, covered, for 30 minutes or until tender. Discard bay leaf. Drain and rinse beets with cold water. Drain. Trim off beet roots; rub off skins. Cut beets into 1/4-inch slices. Combine beets and onion; arrange on a platter.

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  • Combine parsley and next 4 ingredients (parsley through salt), stirring with a whisk. Pour dressing over beet mixture. Sprinkle with pepper, if desired.

Nutrition Facts

62 calories; calories from fat 35%; fat 2.4g; saturated fat 0.3g; mono fat 1.7g; poly fat 0.3g; protein 1.5g; carbohydrates 9.3g; fiber 1.1g; iron 0.8mg; sodium 256mg; calcium 22mg.
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