Garlic Beets

By krystallondon

Ingredients

• 2 lb (907 g) medium beets, (with tops)
• 2 cloves garlic
• 1/4 tsp (1 mL) salt
• 3 tbsp (45 mL) extra-virgin olive oil
• 2 tbsp (25 mL) red wine vinegar
• 1 pinch coarse black pepper

Details

Servings 12

Preparation

Step 1

1. Trim beets, leaving each root and about 1 inch (2.5 cm) of stem attached; reserve greens for another use. Cook in large saucepan of boiling salted water until fork-tender, about 40 minutes. Drain and cool under running water. Trim off roots and stems; slip off skins. Cut beets into quarters or sixths as desired. Place in bowl.

2. Mince garlic with salt to make smooth fine paste. Whisk together garlic paste, oil, vinegar and pepper; toss with beets. Let stand for 1 hour or refrigerate for up to 24 hours. Serve at room temperature.

Nutritional Info
Per 1/4 cup (60 mL) : about -
cal 45
pro 1 g
total fat 3 g
sat. fat 1 g
carb 3 g
fibre 1 g
chol 0 mg
sodium 151 mg
potassium 103 mg
% RDI: -
calcium 1%
iron 2%
vit C 2%
folate 12%