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Beet and Pomegranate Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.1813
Energy (kCal)546.0433
Carbohydrates (g)49.5151
Total fats (g)34.9684
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil the beets, whole, for about 20-25 minutes. Rinse under running water as you rub off their skins. Cut them julienne style while they are still warm. Marinate them in vinegar, garlic and honey. Let stand 30 minutes. During this time cut the pomegranate open and remove the seeds. When the beets are done marinating, drain most of the liquid reserving 1/2 cup. Mix together the 1/2 cup marinating liquid, mayonnaise, beets, pomegranates, onion and dill. Cover with plastic wrap and refrigerate for 2 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beet 8 - - - -
    cider vinegar 1 cup 50.19 2.2227 0.0 0.0
    garlic clove 1 minced - - - -
    honey 4 teaspoons - - - -
    pomegranate 1 144.42 32.538000000000004 2.9058 2.0358
    red onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    mayonnaise 1/3 cup 279.1733 0.0 0.2861 30.9333
    dill 2 tablespoons chopped 40.26 7.2824 2.1094 1.9193

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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