4 SERVINGS OVO-LACTO In this simple yet exquisite recipe, the intensely sweet flavor of roasted beets is accented with tangy capers and cornichon pickles. The salad is wonderful on its own or as a component of an antipasti platter or salad. Preheat oven to 350 degrees. Quarter beets with skin on and spread in baking pan. Roast until tender, about 1 hour. Remove from oven and let cool. Peel and discard beet skins. Coarsley chop beets in food processor. Transfer to medium bowl, add remaining ingredients and toss gently to mix. Serve salad at room temperature. PER SERVING: 109 CAL.; 2G PROT.; 6G TOTAL FAT (1G SAT. FAT); 13G CARB.; 5MG CHOL.; 390MG SOD.; 4G FIBER. By Kathleen
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|Serving Size: 1 Serving (101g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 36 (44%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 2.9mg||1 %|
|Sodium 351.1mg||12 %|
|Potassium 274.4mg||7 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 8.3g|
|Protein 1.7g||2 %|
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Calories per serving: 82
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