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Ethiopian Beet & Potato Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.2894
Energy (kCal)180.732
Carbohydrates (g)13.7788
Total fats (g)13.7652
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash and boil the beets until tender, 45-60 minutes depending on size. Wash and boil the potatoes until tender, 30-40 minutes depending on size. Chill both with cold water and slip the skins off. Slice beets and potatoes to 1/4" thickness. Finely mince the jalapeno. Thinly slice the red onion. Toss all ingredients in a bowl and serve chilled. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 1 - - - -
    beet 1 58.48 13.0016 2.1896 0.2312
    red onion 1/2 - - - -
    jalapeno 1 1.6312 0.3656 0.0512 0.0208
    lemon 1 1.2808 0.4116 0.0486 0.0132
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5

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



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