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Suggest a better descriptionMix the oil, vinegar, coriander, orange, thyme, sugar and seasoning. Unless very small halve the beets. toss the beets with the chilli in the oil mixture and put in shallow roasting pan. Roast at 200C/400F for 25 minutes stirring occasionally. Add the onions and potato. Cook for a further 40 minutes. Add fresh thyme and parsley to serve.
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Serving Size: 1 Serving (722g) | ||
Recipe Makes: 1 | ||
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Calories: 561 | ||
Calories from Fat: 119 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.2g | 18 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 423.3mg | 15 % | |
Potassium 2228.5mg | 59 % | |
Total Carbohydrate 107.1g | 31 % | |
Dietary Fiber 22.6g | 90 % | |
Sugars, other 84.4g | ||
Protein 11.9g | 17 % | |
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: 561
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