1. Preheat oven to 400° F.
2. Place beets on large square of foil.  Close up foil tightly.  Place on baking sheet.
3. Roast beets for one hour or until beets are tender.
4. Let cool slightly and remove beets from foil.
5. Rub off beet skins with a paper towel.  Slice the beets,
6. In a large bowl, mix together the mustard, vinegar, oil and sugar.
7. Add beets to bowl. Stir gently.
8. Serve over the lettuce.
9. Refirgerate leftovers.

Serving size: 1/6 of recipe (93g)
Servings: 1

Total Fat 2g

For the bestt buy, choose firm, smooth beets which have a rich, dark color.

To prepare beets, remove greens, leaving 1 inch of stem. Scrub well. Beets may be roasted, boiled or eaten raw.

To keep fresh, store beets in the refrigerator and use within 2 weeks.

Beets contain fiber which helps to keep you regular.

Easy Additions

Use care when removing the skin of cooked beets. The red juice can stain towels, counters and sinks. Use salt to remove juice stains from hands.

Add cooked sliced beets to salads.

Don't throw out the beet greens! Rinse, chop and cook in soups and stir fry dishes!

Remember to rinse all fruits and vegetables before using.

1 1/2 cups sliced cooked beets
1 cup orange juice
2 teaspoons soft tub margarine
2 tablespoons sugar
2 teaspoons vinegar

1. Place all ingredients in a medium pot.
2. Heat over medium heat until sugar is dissolved.
3. Serve hot or cold.
4. Refrigerate leftovers.

Serving size: ¼ of recipe (163g)
Servings:  1 

Total Fat 1.5g