Распечатать
E-mail
 |
Ингредиенты
- 1 pound fresh beets, unpeeled, scrubbed well
- 2 Tablespoons olive oil, divided
- 2 teaspoons fresh lemon juice
- pinch of sea salt
- freshly ground pepper
- 8 ounces burrata cheese
- 1/4 cup kale pesto (click here for recipe)
View Full Recipe at In Erika's kitchen
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 341g | |
| Calories 372 | |
| Calories from Fat 243 | 65% |
| Total Fat 27.52g | 34% |
| Saturated Fat 3.82g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 393mg | 16% |
| Potassium 1001mg | 29% |
| Total Carbs 29.93g | 8% |
| Dietary Fiber 8.6g | 29% |
| Sugars 20.79g | 14% |
| Protein 4.93g | 8% |
.%20While%20the%20beets%20are%20roasting,%20whisk%20together%20the%20remaining%201%20Tablespoon%20olive%20oil,%20lemon%20juice,%20salt%20and%20pepper.Remove%20the%20beets%20from%20the%20oven,%20open%20the%20foil,%20and%20let%20the%20beets%20cool%20just%20until%20you%20can%20handle%20them.%20Using%20your%20fingers,%20slip%20the%20skins%20from%20the%20beets.%20Dice%20the%20beets%20into%201-inch%20cubes.%20Immediately%20toss%20the%20warm%20beets%20with%20the%20lemon%20juice%20mixture.%20It's%20important%20that%20this%20step%20be%20done%20while%20the%20beets%20are%20warm%20-%20it%20helps%20them%20absorb%20the%20flavors%20of%20the%20dressing.To%20serve%20the%20beet%20salad,%20divide%20the%20beets%20onto%20four%20plates.%20Pull%20the%20burrata%20into%20rough%20chunks%20with%20your%20fingers%20and%20divide%20it%20evenly%20among%20the%20plates.%20Drizzle%20the%20plates%20generously%20with%20the%20kale%20pesto.%20Serve%20immediately.%3C/p%3E%3Cp%3EDetails%3C/p%3E%3Cp%3EPrep%20time:%2010%20mins%20Cook%20time:%201%20hour%20Total%20time:%201%20hour%2010%20mins%20Yield:%204%20servings%3C/p%3E){kind=link}