Roasted Balsamic Beetroot
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INGREDIENTS
- 8 Beetroot ; fresh and unskinned, (up to 10)
- 140 ml Water ; (up to 280 ml)
- SAUCE
- 4 Dsp walnut oil
- 2 Dsp balsamic vinegar
- 30 grams whole walnuts
- Salt and pepper
INSTRUCTIONS
Wash the beetroot well but do not scrub or tear the skin. the best way I find to cook them is in a roasting tin with 1/4-1/2 pint water, cover with foil and cook until tender, approximately 11/2 hours at gas mark 3/160C/325F. When cooked, cut off the beetroot tops and bottoms, peel and dice into large chunks. To finish, heat the walnut oil, toss in the diced beetroot, add the balsamic vinegar, a few whole walnuts and heat through. Season with salt and pepper and serve either hot or cold. Carlton Food Network http://www.cfn.co.uk/ Posted to Digest bread-bakers.v097.n,
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (209g) | ||
| Recipe Makes: 4 | ||
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| Calories: 122 | ||
| Calories from Fat: 49 (40%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 5.5g | 7 % | |
| Saturated Fat 0.5g | 3 % | |
| Monounsaturated Fat 0.8g | ||
| Polyunsanturated Fat 3.8g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 168.2mg | 6 % | |
| Potassium 566.3mg | 15 % | |
| Total Carbohydrate 16.7g | 5 % | |
| Dietary Fiber 5.1g | 20 % | |
| Sugars, other 11.6g | ||
| Protein 3.8g | 5 % | |
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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. |
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Calories per serving: 122
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