Spend with Pennies · by Holly Nilsson★ 5.0 (16)
Beet & Arugula Salad
NUTRITION · PER SERVING90M COOK
CAL 24%·PRO 18%
CARBS 28G24% OF CAL
9G FIBER1G ADDED16G INTRINSIC1G OTHER18G TOTAL SUGAR
FAT 39G74% OF CAL
6G SAT32G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh salad of arugula and roasted beets with citrus, nuts, and tangy dressing. Earthy, slightly bitter greens balance sweet beets and bright citrus.
sideamericansalad🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound beets (or 4 small cooked beets)
- 1 tablespoon olive oil
- salt and black pepper
- 6 cups arugula (or mixed greens)
- 2 navel oranges (sectioned)
- 1 cup toasted pecans (or candied pecans)
- ½ red onion (thinly sliced)
- ½ cup crumbled feta cheese (or goat cheese)
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- salt and pepper to taste
At a glance
PER SERVING · TIME 90M
CAL 24%·PRO 18%
CARBS 28G24% OF CAL
9G FIBER1G ADDED16G INTRINSIC1G OTHER18G TOTAL SUGAR
FAT 39G74% OF CAL
6G SAT32G 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
- 20m
- Cook
- 1h 10m
- Sodium
- 771mg
- Total sugar
- 18g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 796mg
- Calcium
- 212mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 771MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.