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    You are in: Home / Recipes / Tie-Dyed Baby Beets Recipe
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    Tie-Dyed Baby Beets

    1/1 Photo of Tie-Dyed Baby Beets

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Ariane, Kitchensurfing's Note:

    Tie-dyed baby beet salad with arugula flowers, sprouting pea shoots, and radicchio/kale slaw. See more of Chef Ariane's "In the Swing of Spring" menu here: www.kitchensurfing.com/menus/in-the-swing-of-spring-5330882da8779fb51700000b.

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    Ingredients:

    Serves: 4

    Yield:

    pound

    Units: US | Metric

    • 2 white baby beets
    • 2 red baby beets
    • 2 yellow baby beets

    Directions:

    1. 1
      Trim beets and slice into 1/2 inch thick circles, taking care to wipe down cutting board after each color.
    2. 2
      Steam each color beet separately until tender, about 20 minutes, either in a steamer or in one inch or so of water in a covered pot.
    3. 3
      Remove beets and let cool.
    4. 4
      Using an apple corer or other small device, remove a center piece from each beet. You can use any shape you choose.
    5. 5
      Place the center piece of one color beet into the hole left in another color, until you have used all beet slices.
    6. 6
      Refrigerate at least one hour and up to one day for colors to spread out and give a tie-dyed effect.

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    Ratings & Reviews:

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    Nutritional Facts for Tie-Dyed Baby Beets

    Serving Size: 1 (0 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 0.0
     
    Calories from Fat 0
    %
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 0.0 mg
    0%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 0.0 g
    0%

    The following items or measurements are not included:

    baby beets

    baby beets

    baby beets

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