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Ingredientes
- 8 x Fresh beets w/ tops, *
- 1/2 c. Apple juice
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Lime juice
- 1/2 tsp Dry mustard
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/4 lb Seedless green grapes, stemmed,halved
- 1 x Ripe Anjou pear, cored & sliced
Direcciones
- Cut greens from beets and reserve. Peel beets; rinse and pat dry. Coarsely grate beets into a med-sized bowl.
- To make the dressing: In a small jar with tight fitting lid, place the apple juice, oil, lime juice, mustard, salt and pepper. Shake till well mixed. Pour half into shredded beets; toss and chill 15 minutes.
- Rinse and dry reserved beet greens. Trim and throw away stems. Stack leaves and cut into 1/4" wide slices.
- Arrange greens on large serving plate to cover plate. Mound shredded beets in center and sprinkle with the grapes. Arrange pear slices around mound of beets. Shake remaining dressing and drizzle over salad. Serve immediately.
- NOTES : "Similar in spirit to a shredded raw carrot salad with raisins; this refreshing beet version is served over a bed of beet greens.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 6 servings | |
| Calories 63 | |
| Calories from Fat 40 | 63% |
| Total Fat 4.58g | 6% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 200mg | 8% |
| Potassium 60mg | 2% |
| Total Carbs 5.91g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 4.84g | 3% |
| Protein 0.19g | 0% |
