Photo: Anna Pelzer
Beetroot fennel & orange salad
10 ingredients
Serves 1
openrecipes
A light, fresh & seasonal lunch idea
Estimated Nutrition (whole recipe, rough)
237
Calories
4g
Protein
14g
Fat
27g
Carbs
Counts 9 of 12 ingredients — the other 3 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 |
| Orange | 1 medium (131g) | 62 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Radish | 1/2 cup (58g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Seed | 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
- 1 medium fresh cooked beetroot (not pickled)
- 1/2 small fennel bulb
- 1 small orange
- 2 radish
- handful of fresh spinach leaves
- 1 tsp pumpkin seeds
- few sprigs fresh parsley
- 1 tbsp extra virgin olive oil
- 1 dsp red wine vinegar
- salt & pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes