iFoodReal · by Olena Osipov★ 5.0 (7)
Arugula Beet Salad
NUTRITION · PER SERVING50M COOK
CAL 19%·PRO 15%
CARBS 24G26% OF CAL
8G FIBER4G ADDED12G INTRINSIC0G OTHER17G TOTAL SUGAR
FAT 30G72% OF CAL
4G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful beet and arugula salad with candied walnuts, creamy goat cheese, and a balsamic dressing. This elegant salad balances sweet, peppery, and tangy flavors for a restaurant-quality side.
sideamericansalad♒ steamer🥘 pressure cooker🫕 dutch oven🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on iFoodReal →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 lbs beets
- 5 oz arugula
- 1 1/2 cups pecans or walnuts
- 2 tbsp maple syrup or honey
- 1/2 cup feta or goat cheese (crumbled)
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- Ground black pepper (to taste)
At a glance
PER SERVING · TIME 50M
CAL 19%·PRO 15%
CARBS 24G26% OF CAL
8G FIBER4G ADDED12G INTRINSIC0G OTHER17G TOTAL SUGAR
FAT 30G72% OF CAL
4G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 375mg
- Total sugar
- 17g
- Added sugar
- 4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 741mg
- Calcium
- 147mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 375MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.