SUNSHINE BEETS
4 large beets
1/4 cup frozen orange juice concentrate
2 tablespoons margarine
Dash of cinnamon
Salt and pepper to taste
Fill a medium saucepan with water and bring to boiling. Add the beets, lower temperature and simmer for 15 minutes. Drain, and cool under running water. Slip the skins off, and cut each beet into 1/4 inch thick slices. Stir the orange juice and margaine in a small saucepan over medium heat, until well combined. Season to taste with cinnamon and salt and pepper.
Toss the beets in the sauce, and heat through. Serve hot.
Serves four.
Nutrition values per serving: 101 calories, 6 g fat, 12 g carbohydrates, 1 g fiber, 1 g protein, o mg cholesterol, 178 mg sodium.
Recipe for Plant a Row for the Hungry
Beets full of nutrition, vitamins
By Catherine Edman Daily Herald Staff Writer
Nutrition: Low-fat, saturated fat-free, low-sodium, cholesterol-free, contains iron, Vitamin C, excellent source of folate.
Uses: Boil, pickle, bake, fry, add to salads, use in soups.
Shelf life and storage: Typical shelf-life seven 30-90 days, 10 days for bunched beets. Store at 32 degrees.
If you have any questions about the program, or drop-off requirements, call the Daily Herald Plant A Row hotline at (847) 806-4277, Northern Illinois Food Bank at (630) 443-6910, or e-mail us at Plantarow@dailyherald.com.
The program collecting surplus vegetables for area food pantries and soup kitchens runs through Sept. 30.
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