Photo: Anna Pelzer
Beet, Fennel and Arugula Salad
9 ingredients
Serves 4.
openrecipes
To protect your cutting board from the red juice of the beets, cover it with waxed paper. To avoid staining your skin when peeling beets, wear plastic sandwich bags over your hands for protection.
Estimated Nutrition (whole recipe, rough)
340
Calories
10g
Protein
23g
Fat
20g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Beet | 1/2 cup (85g) | 35 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Manchego | 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 beets, with 1 inch of stem intact
- 2 tsp. plus 2 Tbs. olive oil
- 2 Tbs. sherry vinegar
- 1/2 tsp. salt
- Freshly ground pepper, to taste
- 4 cups baby arugula
- 2 oz. Manchego cheese
- 1 fennel bulb, cored, trimmed and cut into 8 wedges
- 1 shallot, thinly sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes