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A colorful and nourishing addition to any autumn table, this quick and simple dish from Stella Quade of Carthage, Missouri makes a classic side for many meat entrees.
TIP: Save the greens from fresh beets and turnips. They're delicious and add extra nutrition to soups and stews.
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Nutritional Facts 1/2 cup equals 115 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 239 mg sodium, 20 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.
Originally published as Harvard Beets in
Cooking for 2
Fall 2007, p18
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