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Prep 10min
Total30min
Ingredients8
Servings4
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Ingredients
1 1/2
lb assorted-color beets (about 6 medium)
2
tablespoons balsamic vinegar
2
tablespoons extra-virgin olive oil
2
tablespoons chopped fresh chives
1
tablespoon chopped fresh tarragon leaves
1
teaspoon grated orange peel
1/4
teaspoon salt
1/4
teaspoon freshly ground pepper
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Steps
1
Remove and discard beet greens. Leave root and 1-inch stem on beets; scrub with brush. Place beets in large microwavable bowl; cover with 3 layers of damp microwavable paper towels. Microwave on High 10 to 12 minutes or until tender. Place beets in ice water; let stand 5 minutes. Drain. Remove root; peel and cut beets into thin wedges.
2
In medium bowl, stir together remaining ingredients. Add beet wedges; toss to coat.
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The beets are cooked in the microwave for a time-saving measure, but they can also be roasted, baked or boiled.
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Nutrition Facts
Serving Size:1 Serving
Calories
144
Total Fat
7 1/2g
0%
Saturated Fat
1g
0%
Sodium
270mg
0%
Total Carbohydrate
19g
0%
Dietary Fiber
1 1/2g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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