Photo: Cala
Estimated Nutrition (whole recipe, rough)
306
Calories
20g
Protein
14g
Fat
26g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Celery | 1 stalk (40g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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
- 4 2-to 2 1/2-inch-diameter beets, scrubbed, trimmed, unpeeled, each cut into 6 wedges (about 3 1/2 cups)
- 3 cups vegetable broth, divided
- 1 tablespoon olive oil
- 1 medium-size red onion, thinly sliced (2 cups)
- 1 celery stalk with leaves, stalk chopped, leaves sliced
- 2 teaspoons grated peeled fresh ginger
- 1/4 teaspoon (or more) Chinese five-spice powder*
- Sour cream or plain yogurt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes