| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Asian | Beets | 1 | Servings |
INGREDIENTS
| 1 | Spinach, about 3/4 pound | |
| 2 | Beets, about 10 ounces | |
| 4 | t | Rice vinegar |
| 1 | t | Soy sauce |
| 1/2 | t | Asian sesame oil |
| 1/4 | t | Sugar |
| Garnish: toasted sesame | ||
| seeds |
INSTRUCTIONS
Discard stems from spinach. Stack leaves and cut into 1/3-inch strips. Peel beets and with a sharp thin knife or a mandoline slice very thin. Cut beet slices into fine julienne strips and transfer to a bowl with spinach. In a small bowl stir together vinegar, soy sauce, oil, and sugar until sugar is dissolved. Toss spinach and beets with vinaigrette and garnish with sesame seeds. Makes 2 servings. Gourmet August 1997 Per serving: 9 Calories; 0g Fat (0% calories from fat); 0g Protein; 3g Carbohydrate; 0mg Cholesterol; 276mg Sodium NOTES : Epicurious. Can be prepared in 45 minutes or less. Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Apr 13, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 10
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 178.1mg
Potassium: 152.4mg
Carbohydrates: 9.9g
Fiber: <1g
Sugar: 1.1g
Protein: <1g