Try this Beet, Fennel and Watercress Salad recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375F. Cut tops and root ends off beets. Wrap beets in aluminum foil and bake until tender, about 50 minutes. Cool slightly. Peel beets. Slice beets into rounds; stack rounds and cut into strips. Combine fresh lemon juice and honey in small bowl. Gradually mix in olive oil. Season dressing to taste with salt and pepper. (Dressing can be prepared 1 day ahead. Wrap beets tightly and refrigerate. Cover dressing and let stand at room temperature.) Place watercress in bowl and toss with enough dressing to coat. Arrange on platter. Top with fennel and then beets. Drizzle remaining dressing over. 6 servings Bon App?tit November 1992 Per serving: 1074 Calories; 109g Fat (88% calories from fat); 4g Protein; 30g Carbohydrate; 0mg Cholesterol; 176mg Sodium NOTES : Epicurious Posted to MC-Recipe Digest by shade
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Serving Size: 1 Serving (118g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 262 | ||
Calories from Fat: 243 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27g | 36 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.5mg | 0 % | |
Potassium 113.7mg | 3 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 7.5g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 262
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