Remove greens from beets. Cut greens into 1-inch-thick slices and boil until wilted and tender. Drain thoroughly and set aside. Boil beets until completely tender. Drain, then cover in cold water to cool. When cooled, slip off roots and skins. Meanwhile, boil potatoes in their skins until tender. Drain, cool thoroughly, then remove skins. Cut peeled beets and potatoes into bite sized chunks and place in mixing bowl with cooled greens. Mince or press garlic, then combine with oil and lemon juice. Season dressing with salt and freshly ground black pepper to taste, then toss with beets and potatoes. Serve chilled with crusty bread. Copyright 1994 Karen Mintzias May be freely copied and distributed without changes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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|Serving Size: 1 Serving (153g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 42 (29%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 33.8mg||1 %|
|Potassium 554.7mg||15 %|
|Total Carbohydrate 24.2g||7 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 21.3g|
|Protein 2.7g||4 %|
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Calories per serving: 144
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