Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light September 1999

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Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

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  • Combine first 7 ingredients in a small bowl; stir well. Cover and chill.

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  • Leave root and 1 inch of stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water. Drain and cool. Trim off beet roots; rub off skins. Cut beets into 1/4-inch slices.

  • Arrange beet slices on each of 4 lettuce-lined plates; top each serving with 1/4 cup salsa.

Nutrition Facts

63 calories; calories from fat 6%; fat 0.4g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.1g; protein 2.8g; carbohydrates 13.2g; fiber 1.5g; iron 1.4mg; sodium 171mg; calcium 50mg.
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