Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
404
Calories
10g
Protein
26g
Fat
38g
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 |
| Roquefort Cheese | 1 oz (28g) cheddar | 113 |
| Pear | 1 medium (178g) | 101 |
| Beet | 1/2 cup (85g) | 35 |
| Walnut | 1 walnut half (4g) | 26 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Endive | 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
- 6 medium beets
- 3/4 cup walnut halves
- 1/4 cup red wine vinegar
- 6 Tbs. olive oil
- 2 Tbs. walnut oil
- Salt and freshly ground pepper, to taste
- 3 heads Belgian endive
- 1 pear
- 2 oz. Roquefort cheese, crumbled (about 1/2 cup)
- 6 fresh flat-leaf parsley sprigs, stems removed and discarded, leaves chopped
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