vegetable
Ingredients Recipes Products
roasted beet & orange carpaccio with pickled fennel & pistachio dust
servings
3
piece
red beets
$-
large
3
piece
yellow beets
$-
large
4
piece
oranges
$-
large, segmented
0.74
cup
pistachios
$-
chopped super fine (dust)
1
tbsp
lemon zest
$0.14
2
cup
microgreen
$-
3
tbsp
balsamic glaze
$-
2
piece
fennel bulb
$-
shaved thin
2.5
cup
white wine vinegar
$4.34
2.5
c
water
$NaN
boiled
1
tbsp
sugar
$0.02
1
tsp
salt
$0.02

Instructions

1. roast beets 400F 60 minutes. peel, chill, slice thin
2. segment oranges
3. dissolve salt and sugar in boiling water, add vinegar. pickle fennel overnight

Recipe Costs

How much the ingredients cost to produce a given number of servings of this recipe.

$NaN / 12 servings
$NaN / serving | 100% costed

Allergens

Allergens from this recipe's ingredients will appear in this table.

Allergen Ingredient
tree nut - pistachio 		pistachios
Products Using this Recipe
no related products
updated May 4 | created May 4