
Baby Beet Salad
Baby Beet Salad requires approximately 45 minutes from start to finish. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 133 calories, 3g of protein, and 7g of fat per serving. For 62 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals.
Kochzeit
45 min
Portionen
6
Zutaten
6
Nährwerte
pro Portion133 kcal
Kalorien
3 g
Eiweiß
7 g
Fett
16 g
Kohlenhydrate
Zutaten
Für 6 Portionen
Zubereitung
- 1
Scrub the beets well. Wrap groups of 2 or 3 beets together in little packets of aluminum foil.
- 2
Place the packets on a baking sheet and bake at 350 degrees until very tender, about 1 hour.When the beets are cool enough to handle, slip off and discard the skins (using rubber gloves). Halve beets lengthwise and place in a bowl.
- 3
Whisk together the oil, vinegar, salt and pepper; toss with the beets.
- 4
Sprinkle with the mint leaves.
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