Directions:
- Preheat a medium size skillet over medium-high heat with 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Once you see the oil ripple in the pan add the grated beets, season with some salt and pepper and cook stirring every now and then until they are tender, about 5 minutes. Transfer the beets to a bowl and let them cool down a bit. Add the mustard and the vinegar to the beets. Whisk in the remaining extra-virgin olive oil in a slow and steady stream. Add the fresh dill, radishes, shredded cabbage, sliced scallions and relish and toss to combine, taste and adjust seasoning with salt and pepper. Serve now or the next day.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.81 Kcal (874 kJ) | ||
| Calories from fat | 175.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.52g | 30% | |
|---|---|---|---|
| Sodium | 33.37mg | 1% | |
| Potassium | 283.45mg | 6% | |
| Total Carbs | 7.64g | 3% | |
| Sugars | 4.38g | 18% | |
| Dietary Fiber | 2.29g | 9% | |
| Protein | 1.15g | 2% | |
| Vitamin C | 61.6mg | 103% | |
| Iron | 1.1mg | 6% | |
| Calcium | 51mg | 5% | |
| Amount Per 100 g | |||
| Calories | 144.02 Kcal (603 kJ) | ||
| Calories from fat | 121.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.47g | 30% | |
|---|---|---|---|
| Sodium | 23.01mg | 1% | |
| Potassium | 195.5mg | 6% | |
| Total Carbs | 5.27g | 3% | |
| Sugars | 3.02g | 18% | |
| Dietary Fiber | 1.58g | 9% | |
| Protein | 0.79g | 2% | |
| Vitamin C | 42.5mg | 103% | |
| Iron | 0.7mg | 6% | |
| Calcium | 35.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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