Receta Netta Belle's Choice Beets with Balsamic Vinegar

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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.

2007-2014 Netta Belle's Choice cookbookinabox "Reg.U.S. Pat. & Trdmk. Off." Reg. "Trade-marks Canadian Intellectual Property Office." nettabelleschoice.com and cookbookinabox.com. All Rights Reserved.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4 1/2 cups
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Ingredientes

Cost per serving $1.17 view details

Direcciones

  1. STEAMING THE BEETS:
  2. Wash and trim the beets, leaving 4 inches of stems on top and the root end.
  3. Steam in pressure cooker for 15 minutes under pressure or use a steamer for 15 minutes.
  4. Briefly cool in cold water; drain.
  5. Using plastic gloves prevents staining hands; slide the skin off the beets.
  6. Cut into 1-inch cubes into oven-proof dish.
  7. Preheat oven to 425 F.
  8. DRESSING:
  9. Whisk together canola oil, balsamic vinegar, salt and pepper.
  10. Pour dressing over beets, turning to coat evenly.
  11. Bake for 10 minutes.
  12. 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%
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