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Nutrition Facts
Servings per recipe
Calories% Daily Values
- Energy 1244 kcal 62 %
- Fat 69 g 106 %
- Saturated 13 g 66 %
- Carbs 132 g 44 %
- Fiber 27 g 107 %
- Protein 32 g 64 %
- Cholesterol 13 mg 4 %
- Sodium 2234 mg 93 %
- Calcium 456 mg 46 %
- Magnesium 224 mg 53 %
- Potassium 2786 mg 59 %
- Iron 13 mg 71 %
- Zinc 4 mg 37 %
- Phosphorus 574 mg 82 %
- Vitamin A 277 µg 31 %
- Vitamin C 73 mg 81 %
- Thiamin (B1) 1 mg 67 %
- Riboflavin (B2) 1 mg 58 %
- Niacin (B3) 12 mg 72 %
- Vitamin B6 1 mg 52 %
- Folate equivalent (total) 693 µg 173 %
- Vitamin B12 0 µg 2 %
- Vitamin D 0 µg 1 %
- Vitamin E 10 mg 67 %
- Vitamin K 473 µg 394 %
Roasted Beet Sandwiches With Ginger, Fennel, and Goat Cheese Recipe
Ingredients
- 4 large beets with their greens (2 pounds; 1 kg), greens and their stems cut from beet roots (see note above)
- 1/4 cup (60ml) extra-virgin olive oil, plus more for drizzling
- 2 tablespoons (30ml) red wine vinegar
- 1 (2-inch) knob fresh peeled ginger, grated
- 1/2 teaspoon (3ml) Dijon mustard
- Kosher salt and freshly ground black pepper
- 4 large slices country bread, halved, drizzled with olive oil, and lightly toasted
- 1 handful picked flat-leaf parsley leaves (about 1/4 packed cup)
- 1 medium fennel bulb, halved, cored, and thinly sliced, plus 1 small handful picked fennel fronds
- 1 scallion, thinly sliced
- 1 ounce (30g) fresh goat cheese, crumbled
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