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Ingredientes
- 2 lb beets
- Â Â Extra virgin olive oil nonstick cooking spray
- 1/2 c. red wine vinegar
- 1/2 c. water
- 1/4 c. sugar
- 2 Tbsp. horseradish with beets
- 2 Tbsp. chopped shallots
- 1/2 tsp salt
- 1/4 tsp freshly-grnd black pepper
Direcciones
- Heat the oven to 400 degrees.
- Wash the beets under running water, removing any sand. Trim the greens from the beets, leaving 1 inch of the stems. Don't trim the root end.
- Place the beets on a jellyroll pan. Spray the beets with nonstick extra virgin olive oil spray. Cover the beets with foil and roast 30 min. Uncover and continue roasting till fork-tender, 15 to 20 min.
- Remove the beets from the oven and let them stand just till cold sufficient to handle. Cut off the stems and peel or possibly scrape off the beet skins. Quarter the beets if they're small or possibly cut into sixths or possibly eighths if large. Place in a bowl.
- Combine the vinegar, water, sugar, beet horseradish, shallots, salt and pepper. Pour the vinaigrette over the beets. Cover and chill overnight.
- This recipe yields 6 servings.
- Comments: The red beet is the most common variety. But you can buy colorful heirloom yellow, white and variegated beets at farmers markets and specialty stores. They look pretty mixed together in this dish. Beet greens are nutritious and can be steamed and served with the beets, if you wish. Steam the greens about five min.
- Look for horseradish with beets on grocery shelves alongside regular horseradish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 6 servings | |
| Calories 84 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.21g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 291mg | 12% |
| Potassium 359mg | 10% |
| Total Carbs 19.13g | 5% |
| Dietary Fiber 3.0g | 10% |
| Sugars 15.57g | 10% |
| Protein 1.77g | 3% |
