Marinated Beets with Sherry Vinaigrette

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Marinated Beets with Sherry Vinaigrette

Marinated Beets with Sherry Vinaigrette
1 lb. small fresh beets
3 tbsp. dry sherry
3 tbsp. white wine vinegar
2 tbsp. walnut oil or olive oil
1 tsp. sugar
Salt and freshly ground pepper to taste

Prep: 15 minutes, Cook: 20 to 25 minutes,
Marinate: several hours or overnight, Serves: 4

1. Preheat oven to 400°F. Wrap beets in foil, leaving room for air to circulate, and place on a baking sheet. Cook for 20 to 25 minutes or until tender when pierced with a knife. Let cool, then peel and cut into wedges.

2. Whisk together remaining ingredients in a medium bowl. Add beets and stir well. Cover and refrigerate for several hours, stirring occasionally. Serve over butter lettuce with chèvre cheese and toasted walnuts or drain and serve with toothpicks as an appetizer.

Nutritional Information:
120 calories, 2 g protein, 7 g total fat (0.5 g sat.), 13 g carbohydrate, 3 g fiber, 9 g sugar, 0 mg cholesterol, 90 mg sodium, 2 points


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