Eating Bird Food · by Brittany Mullins★ 4.3 (8)
Beet Salad
NUTRITION · PER SERVING75M COOK
CAL 8%·PRO 10%
CARBS 12G30% OF CAL
4G FIBER1G ADDED6G INTRINSIC0G OTHER8G TOTAL SUGAR
FAT 11G62% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple beet salad with peppery arugula, toasted pecans, and tangy blue cheese dressed in balsamic vinaigrette. Can be served as a light side dish or topped with protein for a full meal.
sideamericansalad🥄 saucepan🍳 skillet🌀 blendergluten freevegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 lb bunch beets (about 4 medium beets, washed and trimmed)
- 2 teaspoons lemon juice or vinegar
- ⅓ cup raw pecans
- 2 5 oz packages baby arugula
- 2-3 ounces gorgonzola cheese (or feta cheese)
- balsamic vinaigrette
At a glance
PER SERVING · TIME 75M
CAL 8%·PRO 10%
CARBS 12G30% OF CAL
4G FIBER1G ADDED6G INTRINSIC0G OTHER8G TOTAL SUGAR
FAT 11G62% OF CAL
3G SAT7G 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
- 1h
- Sodium
- 386mg
- Total sugar
- 8g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 475mg
- Calcium
- 174mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 386MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.