Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 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 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 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
- =
- 16 to 24 small beets, greens intact, about 2 lbs.
- 1 1/2 Tbs. olive oil
- Sea salt and freshly ground black pepper to taste
- 1 Tbs. fresh lime or lemon juice or balsamic vinegar, to taste
- 1 1/2 Tbs. chopped dill, fresh coriander or tarragon
- =
Directions
1. Scrub beets and steam until tender-firm and a knife enters easily, 10 to 15 minutes if very small and 25 minutes or longer if large. Set aside to cool, and slip off skins. Quarter, halve or leave whole.
2. Discard stems and keep greens, discarding any that are bruised or badly torn. Steam over beet water until tender, about 5 minutes. Toss with half olive oil, and season with salt and pepper. Arrange greens on serving dish. Toss beets with remaining oil, lime juice and fresh herbs. Pile onto greens and serve.