Try this Roasted Beets with Taleggio, Lentils And Prune Vinegar recipe, or contribute your own.
Suggest a better descriptionBake beets at 350 degrees for 45 minutes. Peel the roasted beets under running water. Cut into 1/2-inch cubes and set aside. Boil the lentils in plenty of unsalted water until tender but not mushy, about 12 to 15 minutes. Drain in a colander over the sink. While still warm pour the lentils into a mixing bowl and toss gently with the olive oil and prune vinegar. Season with salt and lots of freshly-ground black pepper. Add the beet cubes to the lentils, stir to mix well and divide the beet and lentil mixture among 4 plates. Toast or grill the bread slices until golden brown. Smear each slice of bread with about 2 ounces of taleggio cheese, place on top of lentil beet mixture and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5622) Per serving: 239 Calories (kcal); 27g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Recipe by: Mario Batali Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (331g) | ||
Recipe Makes: 4 | ||
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Calories: 1131 | ||
Calories from Fat: 984 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 109.3g | 146 % | |
Saturated Fat 15.8g | 79 % | |
Monounsaturated Fat 52.2g | ||
Polyunsanturated Fat 36.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 228.7mg | 8 % | |
Potassium 505.5mg | 13 % | |
Total Carbohydrate 33.2g | 10 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 25.7g | ||
Protein 8.8g | 13 % | |
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: 1131
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