- Roasting beets is efficient! Up front, invest five minutes in prep, then unattended time in the oven. Once the beets're roasted, it's one quick salad after another. (The last one was only just on Day 347. )
- Fragrance doesn't roast in (as attempted Day 346). But it's easy to add later. This salad is scented with orange but lemon and lime would be good too.
- Well-organized bookmarks take some discipline. But when you've got cooked beets and 30 minutes til supper's expected, no worries if your bookmarks have a folder for "beets", better yet, one for "beets" and another for "cooked beets".
Start your bookmarking now! Bookmark or print this recipe only File it in Vegetables / Beets Cooked.
FROM THE ARCHIVES ... For more ways to use cooked beets, see the Recipe Box. (Scroll down a bit for the cooked beet section.)
FRAGRANT ORANGE BEETROOT SALAD
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See The Flying Apple's Orange Scented Beetroot Salad
Hands-on time: 6 minutes
Time to table: 6 minutes
Zest & juice from an orange (you won't need all the juice, just enough to soak in)
1 tablespoon sesame oil
1/2 teaspoon chili sauce
Salt & pepper
STIR IN, SERVE & ENJOY!
1 pound cooked beets, diced
Per Serving: 83 Cal (37% from Fat, 9% from Protein, 54% from Carb); 2 g Protein; 4 g Tot Fat; 1 g Sat Fat; 12 g Carb; 3 g Fiber; NetCarb9; 20 mg Calcium; 1 mg Iron; 93 mg Sodium; 0 mg Cholesterol; Weight Watchers 1.5 points
When you see this ◄ in the title and the Recipe Box, you know the recipe's a personal favorite. Tastes vary, of course, but the mark is one indication of another vegetable recipe that's worth paying attention to.