Photo: Anna Pelzer
Roasted Beet and Carrot Salad
10 ingredients
15 min + 30 min
4
openrecipes
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Estimated Nutrition (whole recipe, rough)
576
Calories
12g
Protein
43g
Fat
36g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Orange | 1 medium (131g) | 62 |
| Beet | 1/2 cup (85g) | 35 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Endive | 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 pound red and golden beets, scrubbed, peeled, and thinly sliced
- 6 carrots, peeled and thinly sliced
- 3 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 3 tablespoons orange juice
- 1½ teaspoons sherry vinegar
- 1½ teaspoons chopped tarragon leaves
- 3 small Belgian endives, trimmed, halved lengthwise, and cut into 1-inch pieces
- 4 ounces fresh goat cheese, crumbled (about 1 cup)
- ⅓ cup chopped toasted pecans
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By naturallyella ·
Recipe sourced from
openrecipes