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Spanish Pickled Beets

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.3475
Energy (kCal)2168.335
Carbohydrates (g)55.2522
Total fats (g)217.0423
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine all ingredients except the beets on a bowl and whisk to form. | 2. an emulsion. | 3. Add the beets and toss gently to coat the beets. | 4. Cover and marinate in the refrigerator for 24 to 48 hours, tossing occasionally. | 5. Serve chilled or at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salt 1 teaspoon - - - -
    black pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375
    olive oil 1 cup 1909.44 0.0 0.0 216.0
    red wine vinegar 1/4 cup 11.3525 0.1613 0.0239 0.0
    onion 2 tablespoons chopped 8.0 1.868 0.22 0.02
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06
    garlic clove 1 chopped - - - -
    beet 4 cups cooked sliced 233.92 52.0064 8.7584 0.9248

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



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