slice everything as thinly as possible; gorgeous dish
Crush 2 tbs hazelnuts; place in bowl. whisk in orange and lemon juices, oils and seasonings.
thinly slice beets, turnip, carrot and radishes. put red beet slices in another small bowl and remaining veggies and parsley. Spoon 2-3 tbs vinaigrette over red beets and remaining over veggies. Toss, season.
Arrange red beets on a platter; top with remaining veggies, garnish salad with remaining 2 tbs hazelnuts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (71g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 86 | ||
Calories from Fat: 64 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 24mg | 1 % | |
Potassium 160.1mg | 4 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 4.6g | ||
Protein 0.8g | 1 % | |
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: 86
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