Photo: Anna Pelzer
Italian Parsley and Beet Salad
8 ingredients
Makes 6 (first course) servings
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Estimated Nutrition (whole recipe, rough)
734
Calories
33g
Protein
43g
Fat
49g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta | 1/2 cup (124g) part-skim | 174 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Orange Juice | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup fresh orange juice
- 1 tablespoon fresh lemon juice
- 1/4 cup extra-virgin olive oil plus more for drizzling
- 2 1/4 pounds assorted beets with greens (such as Chioggia, white, golden, and red; 1 1/2 pounds if already trimmed)
- 1/4 small red onion
- 1 1/4 cups Italian (flat-leaf) parsley leaves (from 1 bunch), torn if desired
- Equipment: an adjustable-blade slicer
- Accompaniment: fresh ricotta or farmer cheese, or grated ricotta salata
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes