Ingredients
1/4 cup lemon juice (or vinegar)
1 garlic clove
finely chopped
2 teaspoons mustard
salt and pepper (to taste
optional)
2 tablespoons vegetable oil
2 cups sliced cooked beets (fresh or low-sodium canned)
1 head of lettuce (washed and torn into pieces)
2 cups cooked beans
rinsed (any kind)
Steps
Wash hands with soap and water.
To make dressing, combine lemon juice, garlic, mustard, oil, salt and pepper (optional) in a large bowl.
Place the sliced beets in a small bowl. Toss 1 tablespoon of the dressing with the beets to coat.
Toss the greens and beans with the remaining dressing in the large bowl.
Place onto plates and top with beets.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 137 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 32 mg |
| Carbohydrates | 18 g |
| Dietary Fiber | 5 g |
| Total Sugars | 2 g |
| Added Sugars included | 0 g |
| Protein | 7 g |
| Vitamin D | 0 mcg |
| Calcium | 71 mg |
| Iron | 3 mg |
| Potassium | 467 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Beets, Beans, and Greens. Recipe source: University of Maryland Cooperative Extension Food Supplement Nutrition Education Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.