Beet salad
August 24, 2005
MAKES 6 SIDE SERVINGS
2 pounds mixed organic beets
2 tablespoons granulated sugar
Juice of 2 lemons
3 tablespoons olive oil
Large pinch of cinnamon
1/4 cup chopped parsley and thyme
Salt to taste
Wash the beets well, being careful not to break their skins. Cut off the tops, leaving a stalk of about 1-1/2 inches. Boil, covered, until tender.
Allow the water to cool, then slip off the skins, trim off the tops, and cut into bite-sized pieces.
Mix remaining ingredients; pour over beets. Serve warm or chilled.
Nutrition facts per serving: 146 calories, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 20 g carbohydrates, 3 g protein, 120 mg sodium, 4 g fiber
From Common Threads
