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Published: Aug 31, 2011

Servings: 5

• 1 pound fresh beets, peeled*
• ¾ cup orange juice
• ⅛ teaspoon ground ginger
• ⅛ teaspoon salt
• ⅛ teaspoon ground cinnamon
• Generous dash of black pepper
• Generous dash of ground cloves
• 2 tablespoons cider vinegar
• 1 medium sweet Vidalia onion, thinly sliced

Slice beets thinly, no more than ¼ inch thick. Place beets, orange juice, salt, and spices in a 2 quart saucepan and bring to a boil. Reduce heat, cover and simmer for 25 minutes or until beets are tender. Remove from heat and let cool slightly. Add sliced onions and toss. Cover and refrigerate overnight. Serve on a bed of mixed baby salad greens.

*Tip: For less mess and easier peeling of beets wear kitchen gloves and follow these steps. Wash beets and cut off the tops, leaving ½”; and cut off the roots, leaving ¼”. Place beets in a saucepan and fill with water, almost covering beets. Heat on high to a gentle boil. Then lower heat and simmer for about 5-8 minutes. Drain; and when cooled to the touch then cut off remaining roots and tops. The outer layer should be loosened and easier to remove.

Nutrition information per serving: 47 Calories, trace Fat (3.4% calories from fat), 1g Protein, 11g Carbohydrate, 2g Dietary Fiber, 102mg Sodium. Equivalent to: 2 Vegetable servings
Source:© – Copyright 2002