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Suggest a better descriptionLeave root and 1 inch of stem on beets; scrub with a brush. Place beets in a Dutch oven, and add water to cover; bring to a boil. Cover; reduce heat, and simmer 40 minutes or until tender. Drain; peel and cut into 1/4-inch-thick slices. Set aside. Combine juice, vinegar, and margarine in a bowl. Combine sugar and next 3 ingredients in a large saucepan; stir well. Gradually add juice mixture, stirring with a wire whisk until blended. Bring to a boil over medium heat, stirring constantly. Add beets, tossing gently to coat. Cook 4 minutes or until thoroughly heated, stirring occasionally. Yield: 5 servings (serving size: 1 cup). Per serving: 139 Calories; 1g Fat (9% calories from fat); 3g Protein; 31g Carbohydrate; 0mg Cholesterol; 258mg Sodium NOTES : Serve warm. Recipe by: Cooking Light, July/Aug 1993, page 70 Posted to MC-Recipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (285g) | ||
Recipe Makes: 5 | ||
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Calories: 211 | ||
Calories from Fat: 16 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 199.6mg | 7 % | |
Potassium 826.9mg | 22 % | |
Total Carbohydrate 47.6g | 14 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 41.1g | ||
Protein 3.9g | 6 % | |
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: 211
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