Spend with Pennies · by Holly Nilsson★ 5.0 (14)
Beet Salad
NUTRITION · PER SERVING20M COOK
CAL 20%·PRO 18%
CARBS 17G17% OF CAL
4G FIBER0G ADDED0G INTRINSIC1G OTHER12G TOTAL SUGAR
FAT 35G78% OF CAL
8G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted beets, peppery arugula, walnuts, and tangy goat cheese tossed with a Dijon-balsamic dressing. A satisfying vegetarian salad with earthy and sweet flavors.
mainamericansaladgluten 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- 8 cups arugula
- 4 large beets (cooked and cooled)
- ¼ cup chopped toasted walnuts (or pecans)
- ½ cup goat cheese (or feta cheese, crumbled)
- ½ red onion (thinly sliced)
- 2 tablespoons white balsamic vinegar (or apple cider vinegar)
- 1 tablespoon fresh lemon juice
- 2 teaspoons honey
- 1 ½ teaspoons Dijon mustard
- ¼ teaspoon garlic powder (or ½ clove fresh garlic, minced)
- ⅓ to ½ cup vegetable oil
- salt and black pepper (to taste )
At a glance
PER SERVING · TIME 20M
CAL 20%·PRO 18%
CARBS 17G17% OF CAL
4G FIBER0G ADDED0G INTRINSIC1G OTHER12G TOTAL SUGAR
FAT 35G78% OF CAL
8G SAT27G 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
- 464mg
- Total sugar
- 12g
- Added sugar
- ≥3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 527mg
- Calcium
- 127mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 464MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.