Steam beets until tender. Cool, peel, and cut into 1/4-inch slices. In a mixing bowl combine shallots, vinegar, lemon juice, orange zest, scallions, and mint. Whisk in olive oil, mixing until emulsified. Add beet slices and toss until coated. Add salt and pepper to taste. Squeeze lime juice over the beets and toss lightly. Serve warm. Serves 4 to 6. Converted by McBuster on Wed, 22 Apr 1998 for Pat Hanneman Topic: Beets Notes: The earthy sweet beets are perfectly highlighted by a light fruity dressing. REF More Recipes from a Kitchen Garden, by Renee Shepherd and Fran Raboff, Ten Speed Press, 1995. See also http://www.shepherdseeds.com/sgsweb/kitchen/cookbooks.html Recipe by: MORE RECIPES FROM A KITCHEN GARDEN* Posted to MC-Recipe Digest by KitPATh
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|Serving Size: 1 Serving (161g)|
|Recipe Makes: 6|
|Calories from Fat: 23 (27%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 117.5mg||4 %|
|Potassium 456.4mg||12 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 11.2g|
|Protein 2.4g||3 %|
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Calories per serving: 86
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