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Quick N Easy Beet Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.2257
Energy (kCal)237.2
Carbohydrates (g)0.4811
Total fats (g)27.26
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse the beet roots. | 2. Place in a pot and cover with water. Boil the beets until tender. Depending upon the size this can take up to an hour and half. Check after 1/2 hour with baby beets. | 3. Drain the beets and rinse. | 4. Slide the skins off while the beets are still warm. Do this under cool water drizzle in the sink. | 5. Allow the beets to cool and then cut the beets into 1/4 inch cubes. | 6. Mix the cubed beets in a large bowl with the remaining ingredients, seasoning to taste with salt and pepper. Cover tightly and refrigerate at least an hour or overnight. | 7. Prior to serving, taste the salad and adjust the seasoning if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    baby beet 1 -2 lb 0.0 0.0 0.0 0.0
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06
    white wine vinegar 2 1/2 tablespoons 0.0 0.0 0.0 0.0
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    salt pepper 0.0 0.0 0.0 0.0
    walla onion 1/4 cup slivered 0.0 0.0 0.0 0.0

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



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