Beet-Onion Medley

Serves: 4
Total Calories: 272


2 tablespoons butter or margarine
1 pound beet cooked and cubed
1/4 cup cranberry juice or beet juice
1 cup onion finely chopped
1/4 cup celery sliced
Salt and freshly ground pepper to taste
1 tablespoon parsley minced fresh
1/2 teaspoon oregano dried, crushed


In skillet or saucepan, melt butter or margarine add beets, juice, onions, and celery. Cook covered for 12 minutes or until vegetables are tender. Season with salt and pepper. Just before serving, sprinkle with a mixture of minced parsley and dried oregano.

Nutritional Facts:

Serves: 4
Total Calories: 272
Calories from Fat: 103

This Beet-Onion Medley recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.

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