Photo: Anna Pelzer
Dinner Tonight: Roasted Beet Salad with Guajilo Chile Dressing
8 ingredients
4
openrecipes
Estimated Nutrition (whole recipe, rough)
304
Calories
9g
Protein
23g
Fat
12g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Beet | 1/2 cup (85g) | 35 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Swiss Chard | 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
- 1 pound beets, washed and cut into small wedges
- 3/4 cup oil (neutral, olive, or a combination)
- 2 medium dried guajilo chiles (or substitute New Mexico chiles)
- 2 garlic cloves, peeled and quartered
- 1/4 cup sherry vinegar
- salt to taste
- 4 handfuls beet greens, swiss chard, spring greens, spinach, or watercress
- 2 ounces goat cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By seriouseats ·
Recipe sourced from
openrecipes