Joy Food Sunshine · by Laura Sandford
Beet Salad Recipe
NUTRITION · PER SERVING50M COOK
CAL 5%·PRO 5%
CARBS 8G31% OF CAL
2G FIBER0G ADDED0G INTRINSIC0G OTHER6G TOTAL SUGAR
FAT 3G24% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted beets with goat cheese, candied pecans, and balsamic vinaigrette. Beautiful, earthy, and elegant as a side or light meal.
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Nutrition & ingredients
Ingredients
serves 10- 1 pound beets ((16 ounces, about 2 medium beets before roasting))
- 1 Tablespoon olive oil
- ½ teaspoon fine sea salt
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon honey
- 5 ounces spring mix ((or arugula) )
- 3 green onions ((finely sliced))
- ½ cup goat cheese ((crumbled))
- ½ cup candied pecans ((or walnuts))
- salt & pepper
- 2 Tablespoons balsamic vinegar
- 1 teaspoon mustard
- ¼ teaspoon garlic powder
At a glance
PER SERVING · TIME 50M
CAL 5%·PRO 5%
CARBS 8G31% OF CAL
2G FIBER0G ADDED0G INTRINSIC0G OTHER6G TOTAL SUGAR
FAT 3G24% OF CAL
1G SAT1G 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
- Cook
- 30m
- Sodium
- 296mg
- Total sugar
- 6g
- Added sugar
- ≥2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 189mg
- Calcium
- 33mg
- Iron
- 0.64mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 296MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.