Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
187
Calories
3g
Protein
14g
Fat
14g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Beet | 1/2 cup (85g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Coriander | 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
- 2 bunches beets, greens removed, rinsed
- Lemon or vinegar
- 1 shallot, sliced thinly
- About 3 tablespoons cider vinegar
- 1/2 teaspoon whole grain mustard
- pinch dried coriander
- Salt
- Olive oil
- About 5 beets, cooked and peeled and cut into wedges
- 1/2 cup chopped parsley from the leaves of about half of a bunch
- 1/2 cup toasted almond slices
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes