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CATEGORY CUISINE TAG YIELD
Beets 1 Servings

INGREDIENTS

6 Beets with tops, about 2
pounds
2 1/2 T Red wine vinegar
2 T Olive oil, preferably
extra-virgin
1 T Chopped fresh dill or 1
teaspoon dried dillweed
1/2 c Thinly sliced sweet onion
such as Maui or Vidalia
Servings

INSTRUCTIONS

Preheat oven to 400°F. Cut off tops from beets and reserve. Wrap
beets in large sheet of heavy-duty foil, enclosing completely. Cut  off
long stems from beet leaves and discard. Thinly slice beet  leaves.
Rinse leaves under cold water. Wrap leaves in small sheet of
heavy-duty foil, enclosing completely.  Place foil package of whole
beets directly onto oven rack. Bake 1  hour 15 minutes. Add foil
package of beet leaves to oven and bake  until beets are tender and
leaves are wilted and tender, about 15  minutes longer. Open foil
packages and let beets and leaves stand at  room temperature until cool
enough to handle. Rub beets to remove  skins. Cut beets into
1/4-inch-thick slices.  Whisk vinegar, oil and dill in large bowl until
well blended. Add  beets, beet leaves and onion and toss to coat. Serve
warm or room  temperature.  Per serving: calories, 152; total fat, 7 g;
saturated fat, 1 g;  cholesterol, 0 Bon Appétit May 1996 Cooking For
Health  Per serving: 5 Calories; 0g Fat (0% calories from fat); 0g
Protein; 2g  Carbohydrate; 0mg Cholesterol; 0mg Sodium  NOTES :
Epicurious Posted to MC-Recipe Digest by shade  <liveoak@polaris.net>
on Apr 13, 1998

A Message from our Provider:

“Pro-Choice: Everyone should choose Eternal Life!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 254
Calories From Fat: 240
Total Fat: 27.1g
Cholesterol: 0mg
Sodium: 10mg
Potassium: 117.3mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: 0g
Protein: <1g


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