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Marinated Beet

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.5544
Energy (kCal)95.67
Carbohydrates (g)21.57
Total fats (g)0.4752
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash and scrub the beets under cold running water. Place them in a saucepan with the vinegar, salt and water and bring to the boil. | 2. Reduce the heat, cover then pan and simmer for about 1¼ hours until the beets are tender. Meanwhile, combine all the marinade ingredients in a bowl and set aside. | 3. Once the beets are cooked, drain, place on a cloth and pat dry. Remove the skins with the help of the cloth. | 4. Cut into slices, place in the marinade and mix well. Leave for a day before serving. The beets will keep for several days in a covered container in the fridge but should be brought to room temperature before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beet 1 1/2 1/2 raw 87.72 19.5024 3.2844 0.3468
    red wine vinegar 1 pint - - - -
    water 2 quarts - - - -
    salt 1 pinch - - - -
    garlic clove 2 sliced - - - -
    oregano 1 tablespoon dried 7.95 2.0676 0.27 0.1284
    red chile 1 chopped - - - -
    olive oil 1 pint - - - -

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



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