Photo: Sorin Gheorghita
Herbed Beets with Fennel Recipe
11 ingredients
6 servings
openrecipes
This salad is easy to make but complex in flavor, as earthy beets and anise-y fennel get coated in a tangy dressing. You can serve this warm or cold—either...
Estimated Nutrition (whole recipe, rough)
307
Calories
4g
Protein
26g
Fat
20g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Beet | 1/2 cup (85g) | 35 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Vermouth | 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
- 6 medium beets
- 2 large fennel bulbs
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter (1/4 stick)
- Salt
- Freshly ground black pepper
- 1/3 cup dry vermouth
- 2 tablespoons whole-grain Dijon mustard
- Juice of 1 medium lemon
- 1/2 bunch chives, finely chopped
- 1/2 bunch tarragon, leaves picked, finely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes