- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 43.8
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,807.8 mg
- Total Carbs: 3.5 g
- Dietary Fiber: 0.9 g
- Protein: 0.5 g
Beets with Olive Oil and Red Wine VinegarSubmitted by: MAGUINNESS
IntroductionThis is a fabulous traditional Italian dish that I grew up on. This is a great complement to just about any main dish. This is a fabulous traditional Italian dish that I grew up on. This is a great complement to just about any main dish.
Salt to taste
Regina Fine Red Wine Vinegar to taste
Pepper, black to taste
Extra Virgin Olive Oil to taste
When cooked to desired softness, remove beets from heat and drain. Allow vegetables to cool. Once cooled, you will know you allowed the beets to cook long enough because the beets' outer skin will easily peel off in your hands. Peel all beets. Once peeled, slice beets into roughly equal sized slices (about 1/8 to 1/4 inch) and place in a mixing/salad prep bowl. Add oil, vinegar, salt and pepper to taste. You may eat the beets immediately or refridgerate for a couple of hours. I find beets prepared this way are best cold, like a salad. Additionally, I also prefer them the second day, as they absorb the great vinegar and oil flavors, enhancing the natural sweetness of the beets.
Serving size is 1/2 cup. Three medium sized beets will make roughly four servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MAGUINNESS.