In a saucepan simmer beets in water to cover by 1 inch, covered, 40 minutes or until tender. Drain beets and cool. Beets may be prepared up to this point 1 day ahead and chilled, covered. Peel beets and cut into 3/4-inch wedges. Peel and core pear and cut into 1/2-inch wedges. In a small saucepan heat jelly, lemon juice, and mustard over low heat, stirring, until blended and jelly is melted. In a bowl combine beets and pear with warm dressing, tossing to coat. Divide greens among 4 salad plates and spoon beet mixture over them. Sprinkle salads with chives. Serves 4. Each Serving: 71 calories, 0.4 grams fat (4% of calories from fat) Gourmet January 1995 Per serving: 4 Calories; 0g Fat (17% calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 31mg Sodium NOTES : Epicurious Posted to MC-Recipe Digest by shade
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|Serving Size: 1 Serving (598g)|
|Recipe Makes: 1|
|Calories from Fat: 11 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 349mg||12 %|
|Potassium 1470.2mg||39 %|
|Total Carbohydrate 58.7g||17 %|
|Dietary Fiber 15.4g||62 %|
|Sugars, other 43.3g|
|Protein 7.8g||11 %|
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Calories per serving: 255
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