Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
410
Calories
9g
Protein
36g
Fat
14g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Blue Cheese | 1 oz (28g) | 100 |
| Beet | 1/2 cup (85g) | 35 |
| Walnut | 1 walnut half (4g) | 26 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 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
- 3 beets, about 3/4 lb. total
- 1/4 cup extra-virgin olive oil
- 3 Tbs. Meursault or red wine vinegar
- 1/2 tsp. dry mustard
- Salt and freshly ground pepper, to taste
- 1 garlic clove, lightly crushed and stuck onto the
- end of a toothpick
- 1/2 cup walnuts
- 2 heads Bibb or butter lettuce, torn into bite-
- size pieces
- 2 to 3 oz. Roquefort or other blue cheese,
- crumbled (optional)
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