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Recipe: Beet Salad

Recipe: Beet Salad
-Dr. Neal Barnard/ PCRM in Washington DC

Here`s a recipe that will boost your hear`s health. Go for it. Makes about 3 cups (3 servings) The pigment that gives beets their rich crimson color and makes this salad so gorgeous is also a powerful cancer-fighting agent in the anthocyanin family. A recent study finds high consumption of orange and red vegetables may reduce the risk of cardiovascular disease. Ingredients: 3 medium beets 1 1/2 tablespoons lemon juice 1 tablespoon cider vinegar 1 tablespoon apple juice concentrate 1 teaspoon stone-ground mustard 1/2 teaspoon dried dill weed

Procedure: Wash and peel beets. Cut each beet in half, and each half into four wedges. To prevent staining your countertop, place a dark-colored towel or paper towels under your cutting board. Steam over boiling water until tender when pierced with a fork, 15 to 20 minutes. Mix lemon juice, vinegar, apple juice concentrate, mustard, and dill in a serving bowl. Add beets and toss to mix. Serve hot or cold. Stored in a covered container in the refrigerator, leftover Hot or Cold Beet Salad will keep for up to 3 days. Per serving: 36 calories 0.2 g fat 0 g saturated fat 4.9% calories from fat 0 mg cholesterol 1 g protein 8.4 g carbohydrate 7 g sugar 1.1 g fiber 61 mg sodium 15 mg calcium 0.6 mg iron 4 mg vitamin C 21 mcg beta-carotene 0.1 mg vitamin E

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