The Mediterranean Dish · by Ruth Bardis★ 5.0 (11)
Beet and Goat Cheese Salad
NUTRITION · PER SERVING70M COOK
CAL 22%·PRO 13%
CARBS 36G34% OF CAL
7G FIBER0G ADDED0G INTRINSIC5G OTHER24G TOTAL SUGAR
FAT 31G65% OF CAL
6G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An elegant salad with roasted beets, pears, and onions tossed with arugula, goat cheese, and pine nuts. Sweet, savory vegetables meld with a bright vinaigrette.
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View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 medium Bosc or Bartlett pears, (cored and sliced into wedges)
- 1/4 cup plus 2 tablespoons extra virgin olive oil ((divided))
- Kosher salt
- 5-6 medium beets, (peeled and sliced into wedges)
- 1 large white onion, (peeled and sliced into wedges)
- 2 tablespoons minced rosemary leaves
- Ground black pepper
- 1/2 cup pine nuts
- 4 ounces arugula
- 3 ounces goat cheese ((chèvre), crumbled)
- 1/2 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 2 tablespoons honey
- 1/4 cup extra virgin olive oil
At a glance
PER SERVING · TIME 70M
CAL 22%·PRO 13%
CARBS 36G34% OF CAL
7G FIBER0G ADDED0G INTRINSIC5G OTHER24G TOTAL SUGAR
FAT 31G65% OF CAL
6G SAT26G 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
- 10m
- Cook
- 1h
- Sodium
- 408mg
- Total sugar
- 24g
- Added sugar
- ≥6g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 568mg
- Calcium
- 81mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 408MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.