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Kathleen says,“This recipe was given to me by my
neighbor, who is a great example of healthy living.”
Red beets are a rich source of betaine, which is vital
to good cardiovascular health.
Serves:
6
Serving Size:
1 cup
Prep Time:
30 minutes
Inactive:
0 minutes
Cook:
45 minutes
TOTAL:
75 minutes
INGREDIENTS:
• 4 whole beets
• 1 cup walnuts*
• 1 bunch cilantro
• ½-cup pomegranate seeds** (either buy pre-cleaned or purchase a whole pomegranate,
cut in half, remove seeds and rinse to remove any pulp)
INSTRUCTIONS:
Clean beets and remove stems—it’s optional to remove skin prior to cooking, but not recommended
(or you can use canned diced beets to save time). Place beets in water and boil on low for 30 to 45
minutes. Remove when tender, but still firm, peel skin and place in cold water to stop the cooking
process. Cut the beets into equal squares. Place in bowl.
Take cilantro (to taste) and pulse in food processor or cut up into small pieces (stems not recom-
mended). Chop or pulse walnuts and pomegranate seeds. Add the walnut-pomegranate mixture to
the beets and mix all together. The oil from the walnuts will create a light sauce.
* Substitute ingredient for walnuts: almonds
** Substitute ingredient for pomegranate seeds: cranraisins or celery
NUTRITIONAL VALUE:
Calories: 145
Sodium: 2 mg
Fat: 12 g
Carbohydrates: 6 g
Protein: 5 g
Sugars: 3 g
CAN'T BEAT THE BEET
145
CALORIES
PER SERVING
SIDE DISHES
KATHLEEN
Store 3819
Columbus, OH
