Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
527
Calories
10g
Protein
36g
Fat
39g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grapeseed Oil | 1 tbsp (14g) | 120 |
| Sesame | 1 tbsp (14g) | 120 |
| Goat Cheese | 1 oz (28g) | 103 |
| Honey | 1 tbsp (21g) | 64 |
| Beet | 1/2 cup (85g) | 35 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
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
- 16 ounces (about 4) medium golden and/or red beets
- 1/4 cup grapeseed oil
- 1/4 cup sherry vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon dark sesame oil
- 2 cups arugula
- 2 medium vine-ripened tomatoes, cut into thin wedges
- 1 fennel bulb, trimmed and thinly shaved
- 2 ounces goat cheese, crumbled
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes