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Beets with Feta

By The Canadian Living Test Kitchen

Tested till perfect

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Beets with Feta

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 88
pro 3 g
total fat 6 g
sat. fat 2 g
carb 8 g
fibre 2 g
chol 9 mg
sodium 338 mg
% RDI: -
calcium 6
iron 6
vit A 2
vit C 5
folate 29

Ingredients

  • 2 bunches beets, 6 to 8
  • 1 tbsp extra-virgin olive oil
  • 2 tsp white wine vinegar
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch granulated sugar
  • 1/4 cup crumbled feta cheese
  • 1 tbsp shredded fresh mint

Preparation

Leaving 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.

Additional information : Saut? Beet Greens

Soak 2 bunches beet greens in a few changes of water to remove any grit; rinse and shake off water.

In large nonstick skillet, heat 2 tbsp (25 mL) extra-virgin olive oil over medium-high heat; cover and cook beet greens; 1 clove garlic, minced; and 1/2 tsp (2 mL) each salt and pepper, stirring occasionally, for 4 minutes or until wilted.

Makes 4 to 6 servings.

Source : Canadian Living Magazine: October 2007

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