Harvard Beets
Savory Beets
Steamed Antipasto
Tangy Beet-and-Chestnut Combo
Harvard Beets
Serving Size: 5
Categories: Cooking Light 1993, Vegetables
1 pounds medium beets
2/3 cup unsweetened orange juice
2 tablespoon cider vinegar
1 tablespoon reduced-calorie margarine ; melted
1/4 cup firmly packed brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
Leave root and 1 inch of stem on beets; scrub with a brush. Place beets in
a Dutch oven, and add water to cover; bring to a boil. Cover; reduce heat,
and simmer 40 minutes or until tender. Drain; peel and cut into
1/4-inch-thick slices. Set aside.Combine juice, vinegar, and margarine in
a bowl. Combine sugar and next 3 ingredients in a large saucepan; stir
well. Gradually add juice mixture, stirring with a wire whisk until
blended. Bring to a boil over medium heat, stirring constantly. Add beets,
tossing gently to coat. Cook 4 minutes or until thoroughly heated,
stirring occasionally. (serving size: 1 cup)
Source: Cooking Light
Per Serving (excluding unknown items): 139 Calories; 1g Fat
(8.9% calories from fat); 3g Protein; 31g Carbohydrate; 4g Dietary Fiber;
0mg Cholesterol; 258mg Sodium.
Savory Beets
Serving Size: 4
Categories: Vegetables, The National Honey Board, Side Dishes
2 tablespoon chopped onion
1 tablespoon butter or margarine
3 tablespoon honey
2 tablespoon wine vinegar
Salt ; to taste
1/8 teaspoon ground cloves
1 16-ounce c sliced beets ; drained
Saute onion in butter in large skillet over medium heat until softened.
Add honey, vinegar, salt and cloves; cook and stir until mixture begins to
boil. Add beets; cook until thoroughly heated.
Source: "The National Honey Board "http://www.honey.com/"
Per Serving (excluding unknown items): 112 Calories; 3g Fat (22.7%
calories from fat); 1g Protein; 22g Carbohydrate; 2g Dietary Fiber; 8mg
Cholesterol; 250mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable;
1/2 Fat; 1 Other Carbohydrates.
Steamed Antipasto
Serving Size: 5
Categories: Cooking Light Vegetables
3 medium size fresh beets ; 1 pound
2 cups carrot ; julienne-cut 2-inch
2 cups cauliflower flowerets
3/4 cup commercial oil-free Italian dressing ; divided
2 ounces reduced-fat Monterey Jack cheese ; cut into 1/2-inch cu
5 fresh spinach leaves
10 cherry tomatoes ; halved
10 pickled banana peppers
Leave root and 1 inch of stem on beets; scrub with a brush. Arrange in a
vegetable steamer over boiling water in a Dutch oven. Cover and steam 30
minutes. (Add boiling water to pan if needed.) Trim off stems and roots;
rub off skins. Cut beets into 1/2-inch cubes; set aside.Arrange carrot and
cauliflower in steamer over boiling water. Cover and steam 5 minutes.
Rinse under cold, running water. Set aside.Combine beets and 1/4 cup
dressing in a large zip-top heavy-duty plastic bag. Seal bag, and marinate
in refrigerator 8 hours.Combine remaining 1/2 cup dressing, carrot,
cauliflower, and cheese in a large zip-top heavy-duty plastic bag. Seal
bag; marinate in refrigerator 8 hours.Drain vegetable mixtures, discarding
marinade. Combine beets and carrot mixture; toss gently.(serving size: 1
cup beet mixture, 4 tomato halves, and 2 banana peppers)
Source: Cooking Light
Per Serving (excluding unknown items): 197 Calories; 6g Fat (23.7%
calories from fat); 9g Protein; 32g Carbohydrate; 9g Dietary Fiber; 6mg
Cholesterol; 444mg Sodium. Exchanges: 1/2 Lean Meat; 5 Vegetable; 1/2 Fat;
0 Other Carbohydrates
NOTES : To serve, divide evenly among 5 spinach-lined salad plates.
Arrange tomato halves and banana peppers on each salad
Tangy Beet-and-Chestnut Combo
Serving Size: 3
Categories: Side Dish, Vegetables
2 (10 1/2 ou low-salt chicken broth
1/4 teaspoon salt
4 cups chopped peeled beets
1/4 cup balsamic vinegar
2 tablespoon brown sugar
1 cup cooked ; shelled and quartered chestnuts
Bring chicken broth and salt to a boil in a large nonstick skillet; add
beets, vinegar, and brown sugar, stirring well. Cover, reduce heat, and
simmer 30 minutes. Uncover; cook 10 minutes or until beets are tender.
Stir in chestnuts; cook until thoroughly heated.
Serving Size: 1 cup
Source: Cooking Light
Per Serving (excluding unknown items): 244 Calories; 3g Fat (10.4%
calories from fat); 13g Protein; 51g Carbohydrate; 8g Dietary Fiber; 0mg
Cholesterol; 355mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 3
1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/