4 Servings
2 pounds beets with greens attached
1/2 cup red onions, sliced lengthwise
2
tablespoons red wine vinegar
2 tablespoons vegetable oil
2 tablespoons light
soy sauce
2 teaspoons grated ginger
1 teaspoon grated orange rind
1/4 teaspoon
freshly ground black pepper, (optional)
Trim leaves off beets, leaving 1 inch tops, do not cut off root end. Rinse
thoroughly but do not peel. Place beets in saucepan. Cover with water and cook over
medium high heat 30 minutes, or until knife pierces beet easily. Drop beets into
cold water and slip off skins. Cut into thin slices. Combine beets and onion in a
bowl. Set aside.
Place remaining ingredients in a blender and process until smooth.
Pour over beets and onion, tossing lightly to coat. Cover and refrigerate at least
1 hour before serving.
Amount Per Serving
Calories 191 Calories from Fat 65
Percent Total Calories
From:
Fat 34% Protein 9% Carb. 54%
Nutrient Amount per Serving Value
Total Fat 7 g 11%
Saturated Fat 1 g 4%
Cholesterol 0 mg 0%
Sodium 584 mg 24%
Total Carbohydrate 26 g 9%
Dietary Fiber 2 g 8%
Sugars 0 g
Protein 4 g
Vitamin A 1% Vitamin C 45% Calcium 0% Iron 13%
