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Ingredients
US|METRIC
2 SERVINGS
- 1 beet (medium-sized)
- 1 Tbsp. olive oil
- 1 3/4 cups semolina flour (you can use all-purpose flour, but the pasta will be softer and less al dente after cooking. An option is to let the pasta dry for a couple hours so that it cooks more al dente)
- 1 tsp. salt
- 1 tsp. olive oil
- 1/3 cup water
- 1/2 Tbsp. olive oil
- 1 shallot (diced)
- 1 clove garlic (minced)
- 1/4 cup white wine
- 1/2 Tbsp. flour
- 1 Tbsp. olive oil
- 1/2 cup vegetable stock
- 1/4 tsp. herb (choice, tarragon, rosemary, thyme, oregano, basil, etc. Whatever you like)
- salt
- pepper
- beet (Leftover, puree, optional)
- 2 tsp. balsamic vinegar (optional)
- fresh basil (or chives, to serve, optional)
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NutritionView More
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830Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories830Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol |
Sodium1880mg78% |
Potassium840mg24% |
Protein23g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate132g44% |
Dietary Fiber10g40% |
Sugars7g |
Vitamin A20% |
Vitamin C20% |
Calcium10% |
Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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