Beets and apples add filling fiber to each bowl; plus, apples' antioxidants may help prevent metabolic syndrome, a condition characterized by excess belly fat.
Recipe information
Yield
Makes 4 servings
Ingredients
2
cans (14.5 ounces each) sliced beets, drained (reserve liquid)
1
McIntosh apple, peeled, cored and chopped
1
/4 cup chopped shallots
1
teaspoon brown sugar
Grated zest of 1 orange
1
/4 teaspoon salt
1
/2 cup orange juice
2
tablespoon balsamic vinegar
2
teaspoon fresh lemon juice
2
tablespoon chopped fresh chives
2
ounce goat cheese
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Preparation
Pulse beets, apple, shallots, sugar, zest and salt in a food processor until pureed. Add reserved beet liquid; pulse until smooth. Transfer beet mixture to a bowl; stir in orange juice, vinegar and lemon juice. Cover and chill until cold, 1 hour. Divide among 4 bowls; garnish with chives and cheese before serving.
Nutrition Per Serving
Per serving: 153 calories
3 grams fat (2 grams saturated)
27 grams carbohydrates
4 grams fiber
5 grams protein
#### Nutritional analysis provided by Self