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Beet and Yogurt Salad from Turkey

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.3085
Energy (kCal)93.7966
Carbohydrates (g)10.4164
Total fats (g)3.9999
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel the roasted beets. Slice lengthwise, then crosswise into half-moons. Make a marinade of vinegar, sugar, olive oil, salt and pepper. Toss with beets and marinate in refrigerator 2 to 3 hours. Drain yogurt in a cheesecloth -lined strainer for the same 2 to 3 hours. | 2. Combine garlic and yogurt. Stir in half the dill and a little of the beet marinade if desired. Drain the beets. Toss with the yogurt mixture. Sprinkle with remaining dill. | 3. The beets can be roasted and marinated 4 or 5 days ahead. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beet 4 roasted - - - -
    sherry wine vinegar 1 1/2 1/2 - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    extra virgin olive oil 2 tablespoons - - - -
    salt pepper - - - -
    garlic clove 2 ground - - - -
    yogurt 1/2 cup drained 74.725 5.7085 4.2508 3.9812
    dill 3 tablespoons minced - - - -

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



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