Courtesy of CanolaInfo
4Servings•10 Min.Prep Time•45 Min.Cook Time•
原料：
- 1 lb. beets (about 4-5 medium beets of equal size) (500 g)
- 1/4 tsp. salt (1 mL)
- 1 1/2 tsp. coriander seeds (7 mL)
- 1 1/2 tsp. cumin seeds (7 mL)
- 1 1/2 tsp. caraway seeds (7 mL)
- 1 Tbsp. canola oil (15 mL)
- 1/3 c. low-fat yogurt (75 mL)
- 1/4 tsp. coarsely ground black pepper (1 mL)
- 1/2 c. finely chopped fresh mint (125 mL)
- 2 Tbsp. finely chopped shallots (30 mL)
说明：
- Preheat oven to 375ºF (190ºC). Wash beets and cut away tops and tails. Wrap in foil, place on small baking sheet and bake in preheated oven for about 45 minutes or until tender. Unwrap, let cool and peel under running water. Cut into bite-size chunks and place in glass or ceramic bowl; add salt and toss.
- Coarsely crush coriander seeds, cumin seeds and caraway seeds in a mortar and pestle or with a rolling pin or spice grinder. Heat a small skillet over medium high heat and toast spices for 30-45 seconds or until fragrant. Remove from heat, add canola oil and stir to combine. Cool.
- In a small bowl, combine yogurt, spice mixture, black pepper, mint and shallots and stir to combine. Pour over beets and stir to coat.
- Recipe courtesy of CanolaInfo.
营养：
| 成分 | 数值 |
|---|
| Calories | 110 |
| Total Fat | 4g |
| Saturated Fat | 0g |
| Cholesterol | 0mg |
| Total Carbs | 17g |
| Fiber | 4g |
| Protein | 3g |
| Sodium | 250mg |