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Recipe from Techniques of Healthy Cooking
Batch Yield: 1 lb / 450 g
Servings: 21


• 1 1/4 Ib / 565 g beets
• 1 tbsp / 15 mL minced ginger
• 2 3/4 tsp / 13.75 mL diced jalapeno
• 1/2 fl oz / 15 mL vegetable oil
• 1 tbsp / 15 mL chopped cilantro
• 1 fl oz / 30 mL red wine vinegar
• 2 tsp / 10 mL fresh lime juice
• 1/4 tsp / 1.25 mL cayenne


Place a single layer of beets in a roasting pan. Add enough water to cover the bottom of the pan. Cover the pan with foil and roast the beets in a 375°F / 190°C oven until tender, about 1 hour. Shake the pan every 20 minutes to prevent the beets from sticking or burning. Remove the beets from the oven, peel, and cut into small dice. Combine the beets with the remaining chutney ingredients.

Portion Information: 1 oz / 30 g
Nutrition Per Serving: 20 calories, 0.5 g fat, 3 g total carbohydrate, 0 g protein, 20 mg sodium, 0 mg cholesterol





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