Zesty
Beets
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4 medium fresh beets
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2 teaspoons margarine or butter, melted
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1 tablespoon prepared horseradish
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1/4 teaspoon prepared mustard
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1/8 teaspoon seasoned salt
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1 tablespoon fresh chives, thinly sliced
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Cook beets with the skin on since the pigment is very water soluble. If greens are attached to beets, remove all but 1-1/2 inches of the stems, reserve greens for another use. Do not remove tail. Scrub beets thoroughly. Put beets in pan, cover with boiling water, cover with lid; reduce heat after beets start to boil. Cook 30 to 45 minutes depending on the size of the beets. Test for doneness by pricking only one beet with a knife. Beets are done with knife slips easily into the beet. Cool slightly, then peel. Slice beets.
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Combine remaining ingredients, except chives, and add to beets. Toss to coat. Sprinkle with chives.
Yield: 4 servings
| Nutrition Facts Servings per recipe: 4.. |
| Calories 55 Calories from fat 18 |
|
............................................................
% Daily Value Total Fat 2g 3% ......... Saturated Fat trace 2% Cholesterol 0mg 0% Sodium 145mg 6% Carbohydrate 8g 3% ............Dietary Fiber 2g 10% Protein 1g................................................ 3% Vitamin A: 3% Vitamin C 9% Folacin:23% Calcium: 2%......... Iron: 4% Potassium: 8% |
Source: Modified from original source: Food and Nutrition 141 Manual, University of Nebraska, 1977
Provided by:
Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141
bbrown@okstate.edu