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Add a photoNow it's beet season. I LOVE beets.
And Last year I enjoyed a nice Warm beet and Spinach salad. it was Yummy. This year I took out the spinach because I found the beets to be the best part. it's great cold too
Adding apple at the very end adds a nice Fruity Crunch!
Ingredientes
- 1 tablespoon extra-virgin olive oil
- 1 cup thinly sliced red onion
- 2 plum tomatoes, chopped
- 2 tablespoons sliced Kalamata olives
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, minced
- 2 cups steamed beet wedges,
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Direcciones
- Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes
- . Add tomatoes, olives, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes.
- Add beets, vinegar, salt and pepper and cook, stirring, until the beets are heated through, about 1 minute more.
- serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 4 servings | |
| Calories 84 | |
| Calories from Fat 35 | 42% |
| Total Fat 3.97g | 5% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 226mg | 9% |
| Potassium 298mg | 9% |
| Total Carbs 11.25g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 7.53g | 5% |
| Protein 1.57g | 3% |
