In a sauce pan of water, cook beets until tender (30-40 minutes). Cool then remove skin and cut
While beets are cooking, in another sauce pan over high heat bring apple cider to a boil, reduce to medium heat until cider reduces to a glaze (15-20 minutes).
Add dates, lemon zest and honey and cook for 1-2 minutes until dates are warm.
Add beets and butter continue to cook for 3-4 minutes, mixing well.
Remove from heat and stir in lemon juice and horseradish.
Serve over a small bed a spinach or other greens.
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|Serving Size: 1 Serving (213g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 56 (23%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 15.3mg||5 %|
|Sodium 91.9mg||3 %|
|Potassium 608.1mg||16 %|
|Total Carbohydrate 48.7g||14 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 43g|
|Protein 2.5g||4 %|
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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: 241
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