Directions
Makes 8 1/2-cup servings
4 cups sliced beets
2 tablespoons lemon juice
1 tablespoon stone-ground mustard
1 tablespoon cider vinegar
1 tablespoon apple juice concentrate
1 teaspoon dried dill weed, or 1 tablespoon chopped fresh dill weed
Wash and peel beets, then slice into 1/4-inch rounds. Steam over boiling water until tender when pierced with a fork, about 20 minutes.
Mix lemon juice, mustard, vinegar, apple juice concentrate, and dill in a serving bowl. Add beets and toss to mix. Serve immediately, or chill before serving.
Nutrition Information
Per 1/2-cup serving:
Calories: 44
Fat: 0.2 g
Saturated Fat: 0 g
Calories from Fat: 4.9%
Cholesterol: 0 mg
Protein: 1.6 g
Carbohydrates: 9.9 g
Sugar: 8.5 g
Fiber: 1.8 g
Sodium: 89 mg
Calcium: 18 mg
Iron: 0.8 mg
Vitamin C: 4.2 mg
Beta-Carotene: 26 mcg
Vitamin E: 0.1 mg
Recipe from Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.
For answers to questions about specific ingredients and the nutritional implications for cancer prevention and survival click here.
View The Cancer Project Recipe of the Week Archive.
Resources | Protective Foods
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