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Beetroot and Walnut Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.5527
Energy (kCal)7353.116
Carbohydrates (g)43.1221
Total fats (g)817.5576
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Steam or boil beetroot until tender. | 2. Rub skin gently to peel, then cut into small dice size pieces. | 3. Place in large bowl and add onion and fresh herbs. | 4. In a separate bowl, combine oils and lemon juice and season. | 5. Toss beetroot and walnuts in the dressing, sprinkle with rosewater just before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beetroot 250 - - - -
    spanish onion 1 grated - - - -
    coriander 2 tablespoons chopped 0.46 0.0734 0.0426 0.0104
    mint 2 tablespoons chopped 5.016 0.9587 0.3751 0.0832
    extra virgin olive oil 60 - - - -
    walnut oil 60 7213.44 0.0 0.0 816.0
    lemon juice 40 134.2 42.09 2.135 1.464
    salt pepper - - - -
    walnut 1/2 cup roasted chopped 7213.44 0.0 0.0 816.0
    rose water 2 tablespoons 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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