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Picture of Seared Radicchio and Roasted Beets
eastern europe lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1062 kcal 53 %
  • Fat 71 g 109 %
  • Saturated 10 g 49 %
  • Carbs 104 g 35 %
  • Fiber 19 g 77 %
  • Protein 12 g 25 %
  • Cholesterol 0 mg 0 %
  • Sodium 2570 mg 107 %
  • Calcium 153 mg 15 %
  • Magnesium 166 mg 39 %
  • Potassium 2894 mg 62 %
  • Iron 6 mg 33 %
  • Zinc 3 mg 31 %
  • Phosphorus 330 mg 47 %
  • Vitamin A 12 µg 1 %
  • Vitamin C 48 mg 53 %
  • Thiamin (B1) 0 mg 23 %
  • Riboflavin (B2) 0 mg 25 %
  • Niacin (B3) 3 mg 18 %
  • Vitamin B6 1 mg 46 %
  • Folate equivalent (total) 737 µg 184 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 15 mg 103 %
  • Vitamin K 541 µg 451 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Seared Radicchio and Roasted Beets

Ingredients

  • 6 medium beets, scrubbed
  • 5 tablespoons extra-virgin olive oil, divided
  • Kosher salt
  • 2 small heads of radicchio, cut into large wedges through root end
  • 1 cup pomegranate juice
  • 2 tablespoons red wine vinegar
  • 1/2 cup pomegranate seeds
  • Flaky sea salt (for serving)

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