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Suggest a better descriptionCrush garlic cloves. In small bowl combine garlic and yogurt. Cover and refrigerate 1 hour. If using fresh beets, place in pan of cold water to cover and bring to boil. Simmer until tender enough to be pierced through by fork, 30-60 minutes, depending on size. Drain and rinse until cold running water until cool enough to handle. Slip off peels and trim remaining greens. Dice. Saute onion in butter until golden brown. In bowl mix onions with beets and yogurt. Makes 8 servings. Each serving contains about: 96 calories; 123 milligrams sodium; 11 milligrams cholesterol; 4 grams fat; 12 grams carbohydrates; 4 grams protein; 0.72 gram fiber. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (147g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 42 | ||
Calories from Fat: 28 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 8.5mg | 3 % | |
Sodium 31.9mg | 1 % | |
Potassium 60.6mg | 2 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.4g | ||
Protein 1g | 1 % | |
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: 42
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