Root To Leaf Beet Salad

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Root-to-leaf Beet Salad gone Red Beets, Red Wine Vinegar, Sugar, Salt, Thyme Sprig, Freshly Ground Pepper, Olive Oil, Flat Leaf Parsley, Lemon, Toasted Pecans

The ingredient of Root To Leaf Beet Salad

  • 2 red beets large in imitation of stems and leaves attached
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sugar or honey
  • 1 4 teaspoon salt
  • 1 thyme sprig
  • freshly ring pepper
  • 1 4 cup olive oil
  • 1 tablespoon flat leaf parsley minced
  • 1 2 lemon
  • 2 tablespoons toasted pecans chopped

Nutritions of Root To Leaf Beet Salad

@type: nutritioninformation
@type: 170 calories
@type: 9 grams
@type: 16 grams
@type: 3 grams
@type: 2 grams
@type: 2 grams
@type: 180 milligrams
@type: 4 grams