Try this Roasted Beet Vinaigrette recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 375 degrees. Wash, dry, and lightly oil the beets with 1 tablespoon of the olive oil. Place in a roasting pan and season with salt and pepper. Roast until cooked through and skins begin to shrivel, approximately 45 minutes depending on the size of the beets. While still warm, remove the beet skins by rubbing with a paper towel. Cut into 1/4-inch dice. In a blender or food processor, puree the chicken stock and 1 cup of the beets. Transfer the puree to a bowl. Whisk in the vinegars, honey, anise seed and remaining olive oil. Season to taste with salt and pepper. Stir in the remaining diced beets. Store, covered and refrigerated, up to 5 days. Yield: 2 1/2 cups Recipe By :COOKING RIGHT SHOW #CR9602 Posted to MC-Recipe Digest V1 #254 Date: Wed, 23 Oct 1996 08:35:25 -0400 From: Meg Antczak
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Serving Size: 1 Serving (976g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 157 | ||
Calories from Fat: 122 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.5g | 18 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 165.7mg | 6 % | |
Potassium 50.7mg | 1 % | |
Total Carbohydrate 6.9g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 6.9g | ||
Protein 0.2g | 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: 157
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