Recipe courtesy of Maria Empanada
Recipe courtesy of Maria Empanada
Patagonian Beet Salad
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- Level: Easy
- Total: 1 hr 55 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 63
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 331 mg
- Level: Easy
- Total: 1 hr 55 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 63
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 331 mg
Ingredients
Directions
- Place the beets in a medium pot and cover with water. Bring to a boil and cook until tender, about 40 minutes.
- Drain and peel the skin while still warm, then cool in the fridge for about 1 hour.
- Cut the beets into large cubes. Finely chop the mint leaves and add to the beets. Add the orange juice and some salt and pepper. Serve cold.
