Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
106
Calories
2g
Protein
0g
Fat
25g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Beet | 1/2 cup (85g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cider | 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
- =
- 4 medium beets
- 1 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoons cider vinegar
- 1 teaspoons sugar
- 1 teaspoons dried dill or 1 tablespoons fresh dill
- =
Directions
1
Wash the beets and cut off the tops. Peel the beets, slice them into 1/4 inch thick rounds, and steam over boiling water until tender, about 20 minutes. Remove from the heat and place into a serving dish. Combine the mustard, lemon juice, vinegar, sugar and dill. Pour over the cooked beets and toss to mix. Serve hot or chilled, or add to green salads.
Recipe sourced from
fandom