- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2007
- 2 bunches beets 6 to 8
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons white wine vinegar
- 1 pinch salt
- 1 pinch pepper
- 1 pinch granulated sugar
- 1/4 cup crumbled feta cheese
- 1 tablespoon shredded fresh mint
MethodLeaving root end intact, trim green tops from beets, leaving about 1-inch (2.5 cm) stem; set greens aside for another use.
In saucepan of boiling salted water, cover and cook beets until fork-tender, about 25 minutes. Let cool. Slip off skins and cut into wedges.
Meanwhile, in bowl, whisk together oil, vinegar, salt, pepper and sugar.
Arrange beets on platter; drizzle with vinaigrette. Sprinkle with cheese and fresh mint.
Nutritional facts Per serving: about
- Sodium 338 mg
- Protein 3 g
- Calories 88.0
- Total fat 6 g
- Cholesterol 9 mg
- Saturated fat 2 g
- Total carbohydrate 8 g
- Iron 6.0
- Folate 29.0
- Calcium 6.0
- Vitamin A 2.0
- Vitamin C 5.0