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RELATED RECIPES
Beet, Pumpkin, Arugula Salad
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60 minutes
3 servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
(?)
Not Mediterranean due to:
sugar beet
vegan
vegetarian
pescetarian
paleo
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 1.9% of RDA
• Carbs: 3.2% of RDA
• Fat (total lipid): 0.3% of RDA
• Fiber: 9.0% of RDA
• Fructose: 0.0% of RDA
• Protein: 1.3% of RDA
• Sodium: 4.1% of RDA
• Sugar: 18.4% of RDA
• Vitamin A (IU): 1.0% of RDA
• Vitamin B6: 2.3% of RDA
• Vitamin C: 4.5% of RDA
• Iron: 0.0% of RDA
• Magnesium: 5.0% of RDA
• Manganese: 4.5% of RDA
• Niacin: 1.3% of RDA
• Potassium: 6.3% of RDA
• Zinc: 1.6% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
INGREDIENTS
Amount
Measure
Ingredient
 
3
whole
large size.
 
1
cup
 
 
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PREPARATION
1.
Preheat oven to 375 degrees F.
2.
In a 9 x 9 baking dish, add 1 cup water, it should be an inch or so.
3.
Cut the tips off each end of beet, leaving the skin on. Wash the beets well and place in baking dish.
4.
Cover with foil and bake, checking after 45 minutes.
5.
Beets are done when a fork can enter through smoothly.
6.
Remove beets from oven, and let sit and cool for at least 10 minutes.
7.
Once cool enough to touch, peel the skin off and cut into cubes or slices.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 29.0
Protein 1.09 g
Carbohydrates 6.50 g
Iron 0 mg
Fiber 1.90 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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