Beet and Date salad
by jwcooking
A twist on a beet salad
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INGREDIENTS
- 2 medium beets
- 1 tablespoon Fresh lemon juice
- 1 tablespoon Unsalted butter
- 1/2 teaspoon lemon zest
- 1/2 cup Apple cider
- 1/2 cup dates ; pitted and sliced
- 1 tablespoon Horseradish
- 1 tablespoon honey
INSTRUCTIONS
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.
NOTES
jwcooking
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (213g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 241 | ||
| Calories from Fat: 56 (23%) | ||
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| Amt Per Serving | % DV | |
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| 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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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. |
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Calories per serving: 241
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