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Beets are often not a favorite vegetable, most often eaten as Harvard Beets or pickled beets, sweet and tangy. Here is a beet recipe which is tasty served hot or cold in a lettuce salad. Steaming prevents loss of vitamin B, manganese, potassium and vitamin C.
This recipe is from the Harvard University Dining Services.
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Ingredientes
- 6-8 beets 2 inches in diameter, steamed & cut into 1 inch pieces
- 2 tablespoons canola oil
- 2 tablespoons balsamic vinegar
- Sea Salt to Taste
- Freshly ground black pepper to taste
- 1 teaspoon fresh parsley, finely chopped
Direcciones
- STEAMING THE BEETS:
- Wash and trim the beets, leaving 4 inches of stems on top and the root end.
- Steam in pressure cooker for 15 minutes under pressure or use a steamer for 15 minutes.
- Briefly cool in cold water; drain.
- Using plastic gloves prevents staining hands; slide the skin off the beets.
- Cut into 1-inch cubes into oven-proof dish.
- Preheat oven to 425 F.
- DRESSING:
- Whisk together canola oil, balsamic vinegar, salt and pepper.
- Pour dressing over beets, turning to coat evenly.
- Bake for 10 minutes.
- Remove to a serving dish, sprinkle with chopped parsley
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 4 servings | |
| Calories 110 | |
| Calories from Fat 63 | 57% |
| Total Fat 7.17g | 9% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 77mg | 3% |
| Potassium 323mg | 9% |
| Total Carbs 10.57g | 3% |
| Dietary Fiber 2.7g | 9% |
| Sugars 7.7g | 5% |
| Protein 1.6g | 3% |
