Little Sunny Kitchen · by Diana★ 5.0 (7)
Beet Salad
NUTRITION · PER SERVING35M COOK
CAL 10%·PRO 11%
CARBS 16G32% OF CAL
3G FIBER0G ADDED10G INTRINSIC2G OTHER10G TOTAL SUGAR
FAT 14G62% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A winter salad of roasted beets, peppery arugula, crisp apples, and creamy feta with a Dijon vinaigrette. Bright flavors and contrasting textures make it both elegant and satisfying.
sidemediterraneansaladgluten freevegetarian
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 tablespoons (45ml) extra virgin olive oil
- 2 tablespoons (30ml) lemon juice
- 1 tablespoon Dijon mustard
- 1 clove garlic (pressed or very finely minced)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 medium apple
- 1 teaspoon lemon juice
- 1 pound (450g) cooked beets (boiled or steamed, see note 2)
- 5 cups (60g) arugula/rocket (washed and spinned)
- 3 ounces (85g) feta cheese (or goat cheese)
- ½ cup (50g) toasted pistachios (roughly chopped, see note 4)
At a glance
PER SERVING · TIME 35M
CAL 10%·PRO 11%
CARBS 16G32% OF CAL
3G FIBER0G ADDED10G INTRINSIC2G OTHER10G TOTAL SUGAR
FAT 14G62% OF CAL
3G SAT10G 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
- 20m
- Sodium
- 472mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 400mg
- Calcium
- 110mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 472MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.