1/2 Fennel Bulb
1 Grapefruit
1 Garlic Clove
Salt, Pepper
Remove beet greens, and wash beets thoroughly. Wrap in tin foil and roast at 450 until beets are easily pierced with fork (1-2 hours). Allow to cool for a few minutes, then under cool running water peel skin off beets.
Dice beets. Mince Fennel bulb and garlic. Toss together to mix.
Squeeze juice of grapefruit over vegetable mixture. Add salt and pepper to taste, and mix well.
Makes 4 servings.
Nutritional Info:
Amount Per Serving | ||
 | ||
| Calories | 80.4 | |
| ||
| Total Fat | 0.3 g | |
| ||
| Saturated Fat | 0.0 g | |
| ||
| Polyunsaturated Fat | 0.1 g | |
| ||
| Monounsaturated Fat | 0.0 g | |
| ||
| Cholesterol | 0.0 mg | |
| ||
| Sodium | 111.2 mg | |
| ||
| Potassium | 599.0 mg | |
| ||
| Total Carbohydrate | 18.5 g | |
| ||
| Dietary Fiber | 5.0 g | |
| ||
| Sugars | 8.3 g | |
| ||
| Protein | 2.7 g | |
| ||
| Vitamin A | 4.8 % |
| |
| Vitamin B-12 | 0.0 % |
| |
| Vitamin B-6 | 6.1 % |
| |
| Vitamin C | 53.8 % |
| |
| Vitamin D | 0.0 % |
| |
| Vitamin E | 2.6 % |
| |
| Calcium | 4.3 % |
| |
| Copper | 6.9 % |
| |
| Folate | 36.9 % |
| |
| Iron | 7.1 % |
| |
| Magnesium | 9.5 % |
| |
| Manganese | 23.3 % |
| |
| Niacin | 3.6 % |
| |
| Pantothenic Acid | 4.3 % |
| |
| Phosphorus | 6.9 % |
| |
| Riboflavin | 4.2 % |
| |
| Selenium | 2.8 % |
| |
| Thiamin | 4.4 % |
| |
| Zinc | 3.5 % |
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