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Beet and Onion Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.3351
Energy (kCal)1496.4549
Carbohydrates (g)117.0532
Total fats (g)109.8722
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim stems from beets leaving 1/4 inch stem attached. | 2. Place beets in pan with enough water to cover. | 3. Boil , cover, reduce heat and simmer until tender about 25 minutes.(I have used whole canned beets and sliced them, works well.). | 4. Drain and cool. peel and slice in 1/4 inch slices. | 5. Arrange beets on a platter. | 6. Top with onions and sprinkle with garlic. | 7. Sprinkle with salt and pepper. | 8. Mix vinegar and oil and pour over beets. | 9. Refrigerate until well chilled. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beet 2 lbs 390.0899 86.727 14.6057 1.5422
    onion 2 sliced 120.0 28.02 3.3 0.3
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    salt pepper - - - -
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    red wine vinegar 1/2 cup 22.705 0.3226 0.0478 0.0

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



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