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Beet Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.811
Energy (kCal)177.3
Carbohydrates (g)16.118
Total fats (g)12.31
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash beets, cut off top stem, and place in a pot with water to cover. Peel potato and carrots, and add to the pot. Bring to a gentle boil. Remove carrots and potato as they become fork tender - be careful not to overcook. Let cool. As beets become tender, remove to a bowl of cold water. Slip off the peels, and cool slightly. | 2. Dice beets.(Use about 4 - 6 cups diced). Dice carrots, potatoes. Make a small dice,for all vegies, about 1/2 cm or 1/4 inch. Chop onion fine. Place all in a large bowl. Add the diced dill pickles. Pour over 1/2 - 3/4 cups dill pickle juice. Stir gently. | 3. Cover and refrigerate until ready to serve. | 4. When serving, stir in about 2 heaping tablespoons mayonnaise, or to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 1 - - - -
    carrot 2 41.0 9.58 0.93 0.24
    beet 4 -6 0.0 0.0 0.0 0.0
    onion 1 28.0 6.537999999999999 0.77 0.07
    dill pickle 1/2 - 1 cup diced 0.0 0.0 0.0 0.0
    pickle juice 1/2 - 3/4 cup - - - -
    mayonnaise 2 tablespoons 108.3 0.0 0.111 12.0

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



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