Bietole Al Forno

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)
CAL
225
FAT
66%
CHOL
0%
SOD
5%

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Ingredients for 4 servings

Parmigiano-Reggiano, for shaving

12 spears jumbo asparagus

4 tablespoons balsamic vinegar

1 cup frisee salad, washed and spun dry

2 tablespoons extra virgin olive oil, plus 6 tablespoons

Kosher salt

5 large red beets