Foodie Crush · by Heidi Larsen★ 4.7 (9)
Beet, Carrot and Pomegranate Salad
NUTRITION · PER SERVING—
CAL 11%·PRO 6%
CARBS 18G31% OF CAL
3G FIBER0G ADDED0G INTRINSIC2G OTHER13G TOTAL SUGAR
FAT 17G67% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful salad of roasted beets, carrots, and pomegranate seeds dressed with red wine vinegar and olive oil. Earthy, tart, and naturally sweet.
sideamericansaladdairy freegluten freevegetarian
View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 5-6 small beets (, cooked and peeled)
- 2 medium carrots (, peeled)
- 1/2 cup pomegranate seeds
- 1 1/2 tablespoons red wine
- 1 1/2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1/4 cup extra virgin olive oil
- 1/4 cup pistachios (, chopped)
- 1 tablespoon chives (, chopped)
- 1 tablespoon fresh flat leaf parsley (, chopped)
- flaked sea salt
- freshly ground black pepper
At a glance
PER SERVING
CAL 11%·PRO 6%
CARBS 18G31% OF CAL
3G FIBER0G ADDED0G INTRINSIC2G OTHER13G TOTAL SUGAR
FAT 17G67% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 351mg
- Total sugar
- 13g
- Added sugar
- ≥4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 366mg
- Calcium
- 28mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 351MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.