Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
294
Calories
5g
Protein
14g
Fat
42g
Carbs
Counts 9 of 10 ingredients — the other 1 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 Juice | 1 medium (131g) | 62 |
| Beet | 1/2 cup (85g) | 35 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | 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
- 4 tablespoons hazelnuts, divided
- 1/4 cup fresh orange juice
- 1 tablespoon fresh lemon juice
- 2 tablespoons vegetable oil
- 2 teaspoons hazelnut oil
- Kosher salt and freshly ground black pepper
- 1 medium red beet, peeled
- 1 medium golden beet, peeled
- 1 small turnip, peeled
- 1 carrot, peeled
- 2 radishes, trimmed
- 1/4 cup (loosely packed) flat-leaf parsley
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