beets cabbage tomatoes
Preheat oven to 400. Roast beets for 50-60 min. Cool, peel and dice.
Saute onion, celery, garlic in o live oil til tender. Add beef broth, tomatoes. Bring to boil. Add beets, carrots, cabbage, tomato paste, lemon juice and red wine vinegar. Simmer til veggies tender. Blend smooth with immersion mixer. Taste and add S&P as needed. Top with sour cream & chopped chives if desired. Source 10/19 edible cape cod.
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Serving Size: 1 Serving (290g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 59 | ||
Calories from Fat: 45 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 655.1mg | 23 % | |
Potassium 145.1mg | 4 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 1g | ||
Protein 2.5g | 4 % | |
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: 59
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