1. Wash, scrape and coarsely grate beets. 2. Place beets, water, salt, pepper, sugar and lemon juice in a deep, 2-quart, heat-resistant, non-metallic casserole. 3. Heat, covered, in Microwave Oven 10 to 12 minutes or until beets are tender. 4. Chill soup several hours or overnight. 5. Serve cold, garnished with dollops of sour cream. Serves 8 to 10 From _The New Deluxe Sharp Microwave Oven Cookbook_ Posted to MM-Recipes Digest V3 #305 Date: Thu, 7 Nov 1996 00:18:09 -0500 From: BobbieB1@aol.com
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|Serving Size: 1 Serving (161g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 18 (26%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 4.9mg||2 %|
|Sodium 12.3mg||0 %|
|Potassium 70.1mg||2 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 12.5g|
|Protein 1.2g||2 %|
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Calories per serving: 70
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