Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
198
Calories
2g
Protein
17g
Fat
12g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Beet | 1/2 cup (85g) | 35 |
| Walnut | 1 walnut half (4g) | 26 |
| Clove | 1 tsp ground (2g) | 7 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 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
- 8 small beets, about 2 1/2 lb. total
- 1 1/2 Tbs. red wine vinegar, plus more as
- needed
- 1 Tbs. extra-virgin olive oil
- 2 Tbs. chopped fresh dill
- 1 garlic clove, minced
- Sea salt, to taste
- 1/3 cup coarsely chopped toasted walnuts
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