Preheat oven to 350 degrees. Scrub beets and peel them thinly. Grate the zest of 1 orange and juice both oranges. Layer overlapping slices of beets; sprinkle with grated orange zest, salt and pepper, pour juice over top. Cover and bake alongside the roast for 1 hour or until tender. Yield: 8 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved NOTES : Vegetables, Side Dishes Posted to MC-Recipe Digest V1 #322 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6619 From: Gail Shermeyer <firstname.lastname@example.org> Date: Fri, 29 Nov 1996 21:25:49 -0500
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|Serving Size: 1 Serving (115g)|
|Recipe Makes: 8|
|Calories from Fat: 2 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 83.3mg||3 %|
|Potassium 325.8mg||9 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 8.6g|
|Protein 1.6g||2 %|
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Calories per serving: 51
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