Melt the butter in a skillet over medium heat. Add the onion and ginger and cook until the onions are soft, 3 to 4 minutes, then add the garlic and cook 2 minutes more. Add the beets and toss until mixed well with the onion mixture. Season with salt, pepper, and mint if using. Set aside in a large bowl to cool. Refrigerate. In a small bowl, combine the yogurt and lemon juice. Just before serving, pour yogurt mixture over beets and toss gently. Taste for seasoning and add sugar if desired. Serves 4 to 6 Recipe By :WELL-STOCKED PANTRY SHOW#ND7039 Posted to MC-Recipe Digest V1 #288 Date: Sat, 9 Nov 1996 14:29:22 -0500 From: Meg Antczak
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|Serving Size: 1 Serving (491g)|
|Recipe Makes: 1|
|Calories from Fat: 333 (44%)|
|Amt Per Serving||% DV|
|Total Fat 37g||49 %|
|Saturated Fat 23.2g||116 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 98.9mg||30 %|
|Sodium 2668.8mg||92 %|
|Potassium 728mg||19 %|
|Total Carbohydrate 111.1g||33 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 103.3g|
|Protein 10.3g||15 %|
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Calories per serving: 764
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