* Exported from MasterCook *
Dill, Beetroot and Shallot Salsa
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan
Amount Measure Ingredient -- Preparation Method
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2/3 pound fully prepared cooked beetroot -- diced
2 shallots -- peeled and finely diced
2/3 ounce fresh dill -- chopped
1 tablespoon balsamic vinegar
salt and freshly ground black pepper
Place the beetroot in a bowl with the shallots, dill, balsamic vinegar and seasoning to taste.
Mix well and allow to stand for at least 10 minutes.
Serve with roasted [favorites] and mashed potatoes.
Serves 4
Cuisine:
"English"
Source:
"CookItSimply dot com"
S(Formatted by Chupa Babi):
"April 2011"
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Per Serving (excluding unknown items): 40 Calories; trace Fat (3.9% calories from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 62mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit; 0 Fat.
Nutr. Assoc. : 926712 0 0 0 0 0
