Pickled Beet Salad Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
BROUGHT FROM HAWAII, 1993
2 each: bunches red beets, trimmed,
1: salt and pepper to taste,
2 tablespoon: red wine vinegar,
2 tablespoon: vegetable or olive oil,
1 teaspoon: sugar,
1/2 teaspoon: ground cumin,
1 each: red onion thinly slice,
4 tablespoon: finely chopped parsley,
Directions:
Place the beets in a sauce pan with water to cover. Salt to taste.
Bring to a boil and simmer until tender. Cooking time will vary
depending on the size and age of the beets. Let cool.
Remove skin under cold running water. Slice beets into a salad
bowl. add vinegar, oil, sugar, cumin, and salt and pepper. Blend
well, and check seasonings.
Add the onions and parsley. toss well, and serve.
Approximate mutritional analysis per serving:
120 calories 7 grams fat
0 mg cholesterol 55 mg sodium (before salting)
2 grams protein 15 grams carbohydrate
By: Pierre Franey, from the Hawaii Tribune - Herald June 16, 1993
FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon]
Shared 7/93
Yield: 4 servings
Source from luhu.jp
Bring to a boil and simmer until tender. Cooking time will vary
depending on the size and age of the beets. Let cool.
Remove skin under cold running water. Slice beets into a salad
bowl. add vinegar, oil, sugar, cumin, and salt and pepper. Blend
well, and check seasonings.
Add the onions and parsley. toss well, and serve.
Approximate mutritional analysis per serving:
120 calories 7 grams fat
0 mg cholesterol 55 mg sodium (before salting)
2 grams protein 15 grams carbohydrate
By: Pierre Franey, from the Hawaii Tribune - Herald June 16, 1993
FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon]
Shared 7/93
Yield: 4 servings
Source from luhu.jp