Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 4 med beets
- 1 x shallot, finely minced
- 2 Tbsp. capers
- 2 Tbsp. minced cornichon pickles
- 1 1/2 Tbsp. mayonnaise
- 1/2 Tbsp. Dijon mustard
- 2 Tbsp. chiffonade parsley Salt to taste Warm red pepper sauce, to taste Sherry vinegar, to taste
Инструкции
- 4 SERVINGS OVO-LACTO
- In this simple yet exquisite recipe, the intensely sweet flavor of roasted beets is accented with tangy capers and cornichon pickles. The salad is wonderful on its own or possibly as a component of an antipasti platter or possibly salad.
- Preheat oven to 350 degrees. Quarter beets with skin on and spread in baking pan. Roast till tender, about 1 hour. Remove from oven and let cold.
- Peel and throw away beet skins. Coarsley chop beets in food processor. Transfer to medium bowl, add in remaining ingredients and toss gently to mix. Serve salad at room temperature.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 4 servings | |
| Calories 65 | |
| Calories from Fat 40 | 62% |
| Total Fat 4.58g | 6% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 219mg | 9% |
| Potassium 184mg | 5% |
| Total Carbs 5.58g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.76g | 3% |
| Protein 1.07g | 2% |
