Directions:
- Preheat oven to 400 degrees F. Shallot oil: In a small baking pan place whole shallots and add all olive oil. Roast in oven for 15 minutes. Remove shallots from oil, peel and julienne them. Reserve 3/4 cup shallots and 1/2 cup oil. In a food processor, combine vinegar, beet juice and roasted shallots. With a steady stream, add 1/2 cup roasted shallot oil then add salt and pepper to taste and set dressing aside. In a mixing bowl combine boquerones, carrots, peppers and scallions. Arrange the asparagus on a serving platter then place the boquerones mixture on top and pour 3 ounces of the dressing around the plate and on top of the salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1311.69 Kcal (5492 kJ) | ||
| Calories from fat | 1099.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 122.19g | 188% | |
|---|---|---|---|
| Sodium | 75.59mg | 3% | |
| Potassium | 821.95mg | 17% | |
| Total Carbs | 50.24g | 17% | |
| Sugars | 21.58g | 86% | |
| Dietary Fiber | 8.36g | 33% | |
| Protein | 7.68g | 15% | |
| Vitamin C | 48.4mg | 81% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 14.8mg | 82% | |
| Calcium | 88.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 276.66 Kcal (1158 kJ) | ||
| Calories from fat | 231.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.77g | 188% | |
|---|---|---|---|
| Sodium | 15.94mg | 3% | |
| Potassium | 173.37mg | 17% | |
| Total Carbs | 10.6g | 17% | |
| Sugars | 4.55g | 86% | |
| Dietary Fiber | 1.76g | 33% | |
| Protein | 1.62g | 15% | |
| Vitamin C | 10.2mg | 81% | |
| Vitamin A | 0.2mg | 30% | |
| Iron | 3.1mg | 82% | |
| Calcium | 18.7mg | 9% | |
* 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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