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Rosolli - Finnish Beetroot Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)686.9468
Energy (kCal)81831.961
Carbohydrates (g)711.7315
Total fats (g)8660.2848
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil beetroots, carrots and potatoes in separate pots, in their skins, until just cooked. Let cool, peel and chop. | 2. Chop gherkin and peeled apples. | 3. Mince onion. | 4. Layer ingredients in a bowl, starting and finishing with beetroot. Sprinkle a little bit of salt and white pepper on each layer. | 5. Mix ingredients when the salad is on the table, ready to serve. | 6. To make dressing: whip cream until thickened (it should be not be stiff!) and mix in the rest of the ingredients. Serve on the side. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beetroot 4 - - - -
    carrot 3 157.44 36.7872 3.5712 0.9216
    potato 3 - - - -
    onion 1 64.0 14.944 1.76 0.16
    tart apple 2 - - - -
    gherkin 1 - - - -
    salt 1 teaspoon - - - -
    white pepper 1 pinch 0.444 0.1029 0.0156 0.0032
    heavy cream 200 81600.0 657.6 681.6 8659.2
    white vinegar 1 teaspoon 0.9 0.002 0.0 0.0
    beet juice 2 teaspoons - - - -
    sugar 1/2 teaspoon 9.177 2.2954 0.0 0.0
    salt 1 pinch - - - -
    white pepper 1 pinch 0.444 0.1029 0.0156 0.0032

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



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