Vibrant both in colour and flavour, this dish turns the humble beet into delicious upscale fare.
- Portion size 6 servings
Ingredients
Method
In large pot of boiling salted water, cover and cook beets for about 40 minutes or until tender. Drain and let cool slightly; slip off skins. Cut in half; cut into wedges.Meanwhile, in large nonstick skillet, melt butter over medium heat; cook onion, stirring occasionally, for 8 minutes or until tender. Stir in honey, lemon juice, nutmeg, salt and pepper.
Add beets; cook, stirring to coat, for 5 minutes or until glazed.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 205 mg
- Protein 2 g
- Calories 98.0
- Total fat 2 g
- Cholesterol 5 mg
- Saturated fat 1 g
- Total carbohydrate 19 g
%RDI
- Iron 7.0
- Folate 43.0
- Calcium 2.0
- Vitamin A 2.0
- Vitamin C 10.0
