Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
302
Calories
10g
Protein
23g
Fat
17g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Roquefort Cheese | 1 oz (28g) cheddar | 113 |
| Beet | 1/2 cup (85g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 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
- 1 pound baby beets, stems trimmed to 1-inch
- 1 tablespoon minced shallot
- 3 tablespoons fresh lemon juice
- ½ teaspoon Dijon mustard
- ¼ cup extra-virgin olive oil
- sea salt, to taste
- ground pepper, to taste
- 3 – 4 cups washed and dried spinach leaves
- ¼ pound crumbled roquefort cheese
Directions
1
Preheat oven to 400°F.
2
Wash beets then wrap in parchment-lined aluminum foil and roast in center of oven until tender, 45 – 60 minutes.
3
Peel beets and cut in half.
4
Whisk together shallot, lemon juice and mustard.
5
Whisk in oil until emulsified and season with salt and pepper.
6
Toss beets in a little dressing.
7
Place spinach on a large platter, top with beets then cheese.
8
Drizzle lightly with dressing.
9
Serve remaining dressing on side.
Recipe sourced from
fandom