Beet Green Pierogi with Mixed Summer Beets, Brown Butter Sauce, and Ricotta Salata recipes

Beet Green Pierogi with Mixed Summer Beets, Brown Butter Sauce, and Ricotta Salata recipes
11 Ingredients
  • fine sea salt
  • ground black pepper
  • 2 bunches beet greens (about 1 1/4 pounds), cleaned and stems removed
  • 1 heaping tablespoon freshly grated Parmigiano-Reggiano cheese
  • 1/3 cup drained ricotta cheese
  • dough
  • all-purpose flour
  • sauce
  • 2 tablespoons chopped fresh flat-leaf parsley
  • beets
  • 1 (2-ounce) piece ricotta salata, room temperature and thinly sliced
Nutrition
115
6% daily value
4 servings
                                       
                                            vegetarian
     

Fat

9% 6

Saturated

18% 4

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 0

Carbs

3% 9

Carbs (net)

- 3

Fiber

22% 5

Sugars

- 1

Sugars, added

- 0

Protein

16% 8

Cholesterol

7% 22

Sodium

18% 429

Calcium

27% 269

Magnesium

27% 106

Potassium

33% 1139

Iron

22% 4

Zinc

7% 1

Phosphorus

19% 135

Vitamin A

56% 508

Vitamin C

75% 45

Thiamin (B1)

11% 0

Riboflavin (B2)

24% 0

Niacin (B3)

4% 1

Vitamin B6

9% 0

Folate equivalent (total)

9% 34

Folate (food)

- 30

Folic acid

- 3

Vitamin B12

3% 0

Vitamin D

0% 0

Vitamin E

11% 2

Vitamin K

749% 600
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