14 Ingredients
  • 2 or 3 small beets, plus 3 cups (110 g) beet greens, washed and chopped
  • 4 tablespoons (60 ml) extra virgin olive oil
  • Kosher salt
  • 1 apple, unpeeled, sliced into eighths
  • 2 small turnips
  • 2 cups sliced carrots, cut into 1/2-inch (12-mm) coins
  • 1 tablespoon chopped fresh rosemary
  • 1 garlic clove
  • 1 tablespoon capers in brine, drained and coarsely chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh parsley
  • 1 to 2 tablespoons unsalted butter
  • 2 to 4 eggs
  • Fleur de sel, for sprinkling
Nutrition
579
29% daily value
2 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

67% 43

Saturated

57% 11

Trans

- 0

Monounsaturated

- 25

Polyunsaturated

- 5

Carbs

13% 40

Carbs (net)

- 28

Fiber

46% 12

Sugars

- 23

Sugars, added

- 0

Protein

26% 13

Cholesterol

88% 263

Sodium

25% 589

Calcium

19% 194

Magnesium

23% 97

Potassium

30% 1400

Iron

24% 4

Zinc

17% 2

Phosphorus

38% 265

Vitamin A

154% 1383

Vitamin C

53% 48

Thiamin (B1)

20% 0

Riboflavin (B2)

45% 1

Niacin (B3)

14% 2

Vitamin B6

39% 1

Folate equivalent (total)

41% 163

Folate (food)

- 163

Folic acid

- 0

Vitamin B12

25% 1

Vitamin D

395% 59

Vitamin E

45% 7

Vitamin K

240% 288

Sugar alcohols

- 0

Water

- 423
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