Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
274
Calories
4g
Protein
14g
Fat
37g
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 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Leaf | 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
- =
- 28 ounces canned beets
- 1 large red onion
- 1 head red leaf lettuce
- 1 cup golden raisins
- 2 tablespoons olive oil
- 3 tablespoons red wine vinegar
- salt & pepper
- =
Directions
1
Drain beets and chop into bite sized pieces.
2
Chop onion.
3
In a large bowl mix all ingredients except lettuce.
4
Refrigerate 20 minutes.
5
Wash lettuce and let it dry thoughly.
6
On a large serving platter arrange lettuce in an attractive manner.
7
Spoon beet salad over lettuce.
8
Cover with cling wrap and refrigerate until ready to serve.
Recipe sourced from
fandom