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Herbed Beets
Ingredients
-
1
pound fresh baby beets (about 12) or small beets, quartered
-
1
tablespoon olive oil
-
1
tablespoon red wine vinegar
-
1/8
teaspoon salt
-
2
tablespoons snipped fresh watercress
-
1
tablespoon snipped fresh tarragon
Directions
1. Cut green tops off beets; discard. Wash beets; do not peel.
2. In a small saucepan bring a small amount of lightly salted water to boiling. Add beets. Cook, covered, over medium heat for about 20 minutes or until crisp-tender. Drain. Allow beets to stand until cool enough to handle (about 10 minutes). Under a running faucet, slip skins off beets.
3. In a serving bowl toss beets with olive oil, vinegar, and salt. Sprinkle with watercress and tarragon. Makes 4 servings.
Nutrition Facts
(Herbed Beets)
- Servings Per Recipe 4,
- Calories 55,
- Protein (gm) 1,
- Carbohydrate (gm) 6,
- Fat, total (gm) 3,
- Dietary Fiber, total (gm) 3,
- Vitamin C (mg) 5,
- Sodium (mg) 106,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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