Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
351
Calories
10g
Protein
21g
Fat
34g
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 |
| Burrata | 1 oz (28g) | 90 |
| Peach | 1 medium (150g) | 59 |
| Beet | 1/2 cup (85g) | 35 |
| Plum | 1 medium (66g) | 30 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Nectarine | 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
- 1 Peach
- 1 Nectarine
- 2 Plums or Pluots
- 2 cups Arugula
- 2 Beets, peeled, cooked and sliced
- 1 ball Burrata
- 3 tablespoons Balsamic Vinegar
- 4 tablespoons Olive Oil
- 1 clove Garlic, minced
- Kosher salt and freshly cracked black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By whatsgabycooking ·
Recipe sourced from
openrecipes