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American Kitchen Classic Marinated Beet Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.1135
Energy (kCal)716.596
Carbohydrates (g)105.7613
Total fats (g)29.5587
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350°F Wrap each beet in foil and place in a pan. Bake beets for 1 to 1 1/4 hours. Remove beets from oven, and slightly open each foil wrapped beet to let the steam escape from the foil. | 2. Allow beets to cool for about 20 minutes, or until they are cool enough for to handle. Rub off the skin then slice the beet to about 1/4 inch thick. | 3. Mix together oil, vinegar, and ground cumin and whisk together well. Drizzle vinagrette over beets and mix together well, be careful not to break beets up into small pieces. Sprinkle scallions and parsley over beet salad. Season with salt and pepper to your personal preference. Serve chilled. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beet 8 467.84 104.0128 17.5168 1.8496
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    vinegar 1 tablespoon 3.1289999999999996 0.1386 0.0 0.0
    scallion 1 tablespoon chopped 1.92 0.4404 0.1098 0.0114
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    kosher salt 1 teaspoon - - - -
    pepper cracked - - - -

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



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