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Baked Beet Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.0443
Energy (kCal)403.1006
Carbohydrates (g)89.8105
Total fats (g)1.8887
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400F degrees. | 2. Wash beets and trim, but do NOT peel. | 3. Wrap beets in foil"packages", keeping similar-sized beets together and keeping all packages a single layer. | 4. Place packages directly on oven rack and bake for 1 hour; beets should be tender when poked with a knife. | 5. Remove from oven, open packages, and let beets cool until you can touch them. | 6. Once cool, peel and dice; place diced beets in large serving bowl. | 7. In a small bowl, combine remaining ingredients to make dressing; taste and add salt if you wish. | 8. Toss diced beets with dressing and serve; may be refrigerated but bring back 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 2 lbs raw 390.0899 86.727 14.6057 1.5422
    lemon juice 2 tablespoons squeezed 6.71 2.1045 0.1067 0.0732
    lemon zest 1 teaspoon grated - - - -
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    liquid honey 1 teaspoon - - - -
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    black pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    salt - - - -

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



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