Photo: Anna Pelzer
Roasted Carrot and Beet Salad with Feta
11 ingredients
Makes 6 servings
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Estimated Nutrition (whole recipe, rough)
350
Calories
10g
Protein
24g
Fat
22g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Beet | 1/2 cup (85g) | 35 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Peppermint | 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
- 1 teaspoon cumin seeds
- 2 teaspoons fresh lemon juice
- 2 teaspoons Sherry vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup plus 3 teaspoons extra-virgin olive oil, divided
- 1 tablespoon finely chopped fresh mint
- Kosher salt and freshly ground black pepper
- 1 pound baby carrots with 1/2" of tops attached, peeled
- 6 small (1 1/2" diameter) red beets, scrubbed, trimmed leaving 2" of stem attached
- 3/4 cup (lightly packed) flat-leaf parsley leaves, divided
- 1/2 cup crumbled feta (about 4 ounces)
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