Try this Tricolor Roasted Beet Salad with Dill recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees Trim the greens from the beets and save for sauteing or use in a soup. Scrub well, trim ends, then place beets on a baking sheet. Roast until cooked through, about 1/2 to one hour depending on the size. Allow to cool, then remove the skins (they should slip off with your fingers). Cut beets into 1/2inch wedges and place in a medium bowl. To make the vinaigrette, whisk the remaining ingredients together in a small bowl. Drizzle vinaigrette over beets and toss to combine. Serve on plates with a dollop of sour cream. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/12/96 show Recipe By : TOO HOT TAMALES SHOW #6315 Posted to MC-Recipe Digest V1 #305 Date: Sat, 16 Nov 1996 10:30:17 -0600 From: Pat Asher
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Serving Size: 1 Serving (135g) | ||
Recipe Makes: 4 | ||
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Calories: 140 | ||
Calories from Fat: 67 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 641.3mg | 22 % | |
Potassium 380.7mg | 10 % | |
Total Carbohydrate 16.6g | 5 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 14.8g | ||
Protein 2.5g | 4 % | |
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: 140
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