Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
276
Calories
4g
Protein
14g
Fat
36g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1/4 pounds tomatoes
- 2 teaspoons sea salt
- 4 garlic cloves, peeled and sliced
- 1/4 cup olive oil
- 2 1/4 pounds young, small beets, trimmed
- Olive oil, for drizzling
- 1 1/4 cups granulated sugar
- 2/3 cup red wine vinegar
- 2 tablespoons balsamic vinegar
- 1 large red onion, peeled and finely chopped
- 2 ounces freshly grated horseradish root (or pickled horseradish, see below)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes