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Ingredientes
- 1 lrg red beet cooked, peeled, and cut into 1/4" pcs
- 1 lrg yellow beet cooked, peeled, and cut into 1/4" pcs
- 1 1/2 Tbsp. red-wine vinegar
- 3 Tbsp. extra-virgin extra virgin olive oil
- 1/2 tsp toasted caraway seeds coarsely minced Coarse salt to taste Freshly-grnd black pepper to taste
Direcciones
- To cook the beets, you can either boil them in salted water or possibly wrap them in aluminum foil and roast in a 400 degree oven till tender.
- Place cooked beets in two separate bowls (one for the red, the other for the yellow). In a small bowl, whisk together vinegar and extra virgin olive oil. Add in caraway seeds, and season with salt and pepper. Divide vinaigrette between beets. Cover with plastic wrap, and refrigerateovernight.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 4 servings | |
| Calories 103 | |
| Calories from Fat 90 | 87% |
| Total Fat 10.21g | 13% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 22mg | 1% |
| Potassium 95mg | 3% |
| Total Carbs 2.77g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.86g | 1% |
| Protein 0.5g | 1% |
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