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Rote Rubensalat (Red-Beet Salad)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.0192
Energy (kCal)674.9652
Carbohydrates (g)14.9773
Total fats (g)70.0965
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. | 2. Peel and slice. | 3. Prepare marinade dressing by combining remaining ingredients. | 4. Pour over beets and let stand for several hours before serving. | 5. Stir beets occasionally. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red beet 2 bunches - - - -
    water 2 tablespoons 0.0 0.0 0.0 0.0
    horseradish 1 teaspoon 2.4 0.5645 0.059000000000000004 0.0345
    vinegar 1/4 cup 12.5475 0.5557 0.0 0.0
    clove 1/4 teaspoon ground 1.4385 0.344 0.0313 0.0682
    caraway seed 2 tablespoons 44.622 6.6866 2.6492 1.9551
    salt 1/2 teaspoon - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    onion 2 tablespoons minced 8.0 1.868 0.22 0.02
    vegetable oil 5 tablespoons 586.16 0.0 0.0 68.0

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



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