Heat oil in skillet; stir-fry the beets, carrots, onions and raisins for several minutes over medium-high heat. Add the remaining ingredients; lower heat. Toss well to combine. Cover and steam until the vegetables are tender, 15 to 20 minutes. Horton wrote: "The flavors in this recipe are absolutely remarkable. You may use all beets or all carrots instead, but the combination is superb and beautiful to look at as you prepare. If the beets are well scrubbed, they do not have to be peeled." From The Motherlode commune/Oregon. In _Country Commune Cooking_ by Lucy Horton. New York: Coward, McCann & Geoghegan, Inc., 1972. Pg. 122. SBN 698-10456-0. Electronic format by Cathy Harned.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (40g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 62 (44%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 393.5mg||14 %|
|Potassium 172.1mg||5 %|
|Total Carbohydrate 21.1g||6 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 20.3g|
|Protein 1.4g||2 %|
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: 142
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!