Spring Beet Salad
By á-170456
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Ingredients
- 2 pounds baby beets scrubbed (assorted red and yellow)
- 2 tablespoons red-wine vinegar
- Salt to taste
- Freshly-ground black pepper to taste
- 3 tablespoons olive oil
- 1/3 cup small fresh mint leaves for garnish
Details
Servings 8
Preparation
Step 1
Preheat the oven to 350 degrees. Trim the roots and stems off the beets to 1 inch.
Wrap the beets in aluminum foil and bake on a baking sheet until tender when tested with a toothpick, about 1 hour. Cool slightly, remove the foil and slip off the skins. Halve the beets lengthwise.
Combine the vinegar, salt and pepper in a small bowl. Whisking constantly, drizzle in the oil and continue whisking until thickened. Toss with the beets.
Place the beets in a serving bowl and garnish with the mint.
This recipe yields 8 servings.
Per serving: 90 calories, 11g carbohydrate, 2g protein, 5g fat, no cholesterol.
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