Directions:
- Leave root and 1 inch of stem on beets; scrub with a brush. Place in a large Dutch oven; cover with water. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse under cold water; drain.
- Place oil and orange rind in a small nonstick skillet, and cook over low heat 5 minutes or until oil is fragrant. Remove from heat.
- Trim off beet roots. Rub off skins, and cut each beet into 4 wedges. Combine beets, infused oil, basil, and remaining ingredients in a bowl, tossing gently to coat. Serve immediately, or cover and chill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 121.44 Kcal (508 kJ) | ||
| Calories from fat | 31.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.51g | 5% | |
|---|---|---|---|
| Sodium | 231.3mg | 10% | |
| Potassium | 657.36mg | 14% | |
| Total Carbs | 20.93g | 7% | |
| Sugars | 14.74g | 59% | |
| Dietary Fiber | 6.04g | 24% | |
| Protein | 4.02g | 8% | |
| Vitamin C | 11.5mg | 19% | |
| Iron | 2.1mg | 11% | |
| Calcium | 35.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 57.92 Kcal (242 kJ) | ||
| Calories from fat | 15.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.67g | 5% | |
|---|---|---|---|
| Sodium | 110.32mg | 10% | |
| Potassium | 313.55mg | 14% | |
| Total Carbs | 9.98g | 7% | |
| Sugars | 7.03g | 59% | |
| Dietary Fiber | 2.88g | 24% | |
| Protein | 1.92g | 8% | |
| Vitamin C | 5.5mg | 19% | |
| Iron | 1mg | 11% | |
| Calcium | 16.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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