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Pantzarosalata

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)204649.129
Carbohydrates (g)0.1386
Total fats (g)23150.0
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut and separate the beetroots from the stalks and green leaves. | 2. Remove leaves from beetroots. Wash the beetroots well and boil for 1-1 1/2 hour or until they are cooked. | 3. Cool and peel the skin off. Cut into very small dice and place in a bowl. | 4. In a procees place the garlic, walnuts, oil, vinegar and salt and pepper and blend into a smooth dressing. Add the yoghurt. | 5. Pour dressing over the beetroot. Place in fridge until cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beetroot 700 - - - -
    plain yogurt 500 - - - -
    walnut 100 192712.0 0.0 0.0 21800.0
    garlic clove 2 -3 - - - -
    olive oil 100 11934.0 0.0 0.0 1350.0
    vinegar 1 tablespoon 3.1289999999999996 0.1386 0.0 0.0
    salt pepper - - - -

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



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