Delicious! I use red and yellow beets only sometimes.
Place beets and potatos in seperate pots of cold water. Boil high until tender. You can also wrap in foil and bake in 400? oven to roast. Peel beets and potatos. Slice 1/4 inch thich rounds.
Whisk together oil, vinegar, garlic, and anchovy paste.
Arrange beets and potatos on platter, drizzle with dressing and sprinkle with capers and parsley.
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Serving Size: 1 Serving (98g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 133 | ||
Calories from Fat: 104 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 1.1mg | 0 % | |
Sodium 220.1mg | 8 % | |
Potassium 194.6mg | 5 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 4.2g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 133
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