Jessica in the Kitchen · by Jessica Hylton★ 5.0 (2)
Beet "Feta" Salad
NUTRITION · PER SERVING20M COOK
CAL 20%·PRO 16%
CARBS 14G14% OF CAL
5G FIBER0G ADDED0G INTRINSIC1G OTHER8G TOTAL SUGAR
FAT 38G83% OF CAL
4G SAT33G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender roasted beets and tangy vegan feta paired with kale, walnuts, and avocado, dressed in a maple-mustard vinaigrette. A vibrant, easy salad with satisfying textures and flavors.
mainamericansaladgluten freevegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 cups chopped kale (140 grams or a mix of kale and arugula )
- 1 cup chopped walnuts (120 grams, toast lightly*)
- 1/2 cup vegan tofu feta cheese (100 grams)
- 2 cups roasted chopped beets (300 grams)
- 1 cup diced avocado (150 grams)
- 1/2 cup olive oil (108 grams)
- 2 tablespoons balsamic vinegar (30 grams)
- 1 tablespoon maple syrup (20 grams)
- 2 1/2 teaspoons dijon mustard (12 grams)
- salt & pepper to taste
At a glance
PER SERVING · TIME 20M
CAL 20%·PRO 16%
CARBS 14G14% OF CAL
5G FIBER0G ADDED0G INTRINSIC1G OTHER8G TOTAL SUGAR
FAT 38G83% OF CAL
4G SAT33G 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
- Sodium
- 230mg
- Total sugar
- 8g
- Added sugar
- ≥2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 493mg
- Calcium
- 207mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 230MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.