Photo: Anna Pelzer
Red Leaf Salad with Roasted Beets, Oranges, and Walnuts
10 ingredients
Serves 4 to 6
openrecipes
Estimated Nutrition (whole recipe, rough)
293
Calories
6g
Protein
17g
Fat
36g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Beet | 1/2 cup (85g) | 35 |
| Fennel | 1/2 bulb (87g) | 27 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Leaf | not in our table | 0 |
| Seed | not in our table | 0 |
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
- 2 medium beets, trimmed and scrubbed
- Olive oil
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/3 cup coarsely chopped walnuts
- 1 head red leaf lettuce, rinsed, dried, and torn into pieces
- 2 navel oranges
- 1 tablespoon minced shallot
- 1/2 teaspoon fennel seeds, crushed in a mortar and pestle
- 2 tablespoons fresh lemon juice
- 1/4 cup walnut oil
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