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Ingredientes
- 4 lb beets - (abt 3 bunches)
- 1 Tbsp. grated orange peel
- 1/4 c. orange juice
- 1/4 c. white wine vinegar
- 2 Tbsp. extra virgin olive oil
- 1 1/2 Tbsp. minced fresh tarragon Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Trim and throw away tops and root ends from beets. Rinse beets, peel, and cut crosswise into 1/8- to 1/4-inch-thick slices.
- In a 5- to 6-qt pan over high heat, bring 1 inch of water to a boil. Place beets on a rack over water, cover pan, reduce heat, and steam till beets are tender when pierced, about 15 min.
- Meanwhile, in a bowl, mix orange peel, orange juice, vinegar, extra virgin olive oil, and tarragon. Remove beets from steaming rack and add in to bowl. Mix gently to coat. Add in salt and pepper to taste.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 342g | |
| Recipe makes 4 servings | |
| Calories 201 | |
| Calories from Fat 64 | 32% |
| Total Fat 7.3g | 9% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 239mg | 10% |
| Potassium 1027mg | 29% |
| Total Carbs 30.95g | 8% |
| Dietary Fiber 8.7g | 29% |
| Sugars 21.91g | 15% |
| Protein 5.03g | 8% |
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