Choose beets with bushy greens; you'll need them for the Greens and Feta Pie.
- Portion size 750 servings
- Credits : Canadian Living Magazine: June 2010
- 2 lbs medium beets (with tops)
- 2 cloves garlic
- 1/4 teaspoon salt
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 pinch coarse black pepper
MethodTrim beets, leaving each root and about 1 inch (2.5 cm) of stem attached; reserve greens for another use. Cook in large saucepan of boiling salted water until fork-tender, about 40 minutes. Drain and cool under running water. Trim off roots and stems; slip off skins. Cut beets into quarters or sixths as desired. Place in bowl.
Mince garlic with salt to make smooth fine paste. Whisk together garlic paste, oil, vinegar and pepper; toss with beets. Let stand for 1 hour or refrigerate for up to 24 hours. Serve at room temperature.
Nutritional facts Per 1/4 cup (60 mL) : about
- Sodium 151 mg
- Protein 1 g
- Calories 45.0
- Total fat 3 g
- Potassium 103 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 3 g
- Iron 2.0
- Folate 12.0
- Calcium 1.0
- Vitamin C 2.0