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Ruby and Gold Beet Salad

Serves 6 | Serving Size: 1/2 cup
Total Time: 65 min | Prep: 5 min | Cook: 60 min

1 bunch red beets
1 bunch gold beets
1 tsp olive oil
2 tablespoons of balsamic vinegar
Rinse beets and cut their ends off. (Reserve the greens for another use if you have them.) Roast them for one hour at 350 degrees. When they are done, place them in a mixing bowl and cover with plastic wrap. Refrigerate until cool.

Peel the beets and cut them in half lengthwise. Slice them thin and place them in a mixing bowl. Toss them in vinegar and oil.
Chef's Tips:
Optional: glaze the beets with balsamic vinegar glaze or honey for a little sweet shine before serving.
© Food and Health Communications
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Nutrition Facts
Serving Size 1/2 cup
Servings Per Batch 6
Amount Per Serving
Calories 47 Calories from Fat 8
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0
Sodium 65mg 2%
Total Carbohydrate 9g 2%
Dietary Fiber 2g 9%
Sugars 6g
Protein 1g 2%
Vitamin A 0% • Vitamin C 6%
Calcium 1% • Iron 5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.