Photo: Anna Pelzer
Beet and Tangerine Salad with Cranberry Dressing
7 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
315
Calories
5g
Protein
15g
Fat
46g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Raspberry | 1 cup (123g) | 64 |
| Cranberry | 1 cup raw (100g) | 46 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tangerine | not in our table | 0 |
| Cocktail | 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
- 3 2 1/2-inch-diameter red beets, tops trimmed
- 3 large tangerines (such as Murcott)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons frozen cranberry juice cocktail concentrate, thawed
- 1 tablespoon raspberry vinegar or red wine vinegar
- 1/3 cup paper-thin slices red onion
- 1 large bunch watercress, thick stems trimmed
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