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Ingredientes
- 1 1/3 lbs. fresh beets with tops
- 7 c. torn escarole lettuce
- 1 c. trimmed watercress or possibly arugula lettuce
- 2 tbsp. lemon juice
- 2 tbsp. extra virgin olive oil
- 1 teaspoon tamari
- Freshly grnd pepper
Direcciones
- Leave root and 1 inch steam on beets, reserve tops. Scrub beets with vegetable brush. Place beets into small wedges in a shallow baking dish, cover and bake at 400 degrees for 45 min. Trim off beet roots and stems, rub off skins. Cut beets into small wedges. Cover and chill.
- Select several attractive reserved beet tops, remove and throw away stems. Cut beet greens into 1/4 inch wide diagonal strips to measure 2 c.. Immerse in ice water 5 min. Drain and pat dry with paper towels.
- Combine with escarole and watercress in a large bowl, chill. Before serving, toss mixed greens with lemon juice, oil and tamari sauce. Divide into 1 c. servings on salad plates. Arrange 1 c. beet wedges on each c. of greens, sprinkle with pepper. Serving = 2 c. salad.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 499g | |
| Calories 427 | |
| Calories from Fat 245 | 57% |
| Total Fat 27.72g | 35% |
| Saturated Fat 3.86g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 628mg | 26% |
| Potassium 1470mg | 42% |
| Total Carbs 42.18g | 11% |
| Dietary Fiber 11.7g | 39% |
| Sugars 28.28g | 19% |
| Protein 7.69g | 12% |
