Small Town Woman · by Beth Pierce★ 5.0 (4)
Beet Salad with Honey Mustard Vinaigrette
NUTRITION · PER SERVING80M COOK
CAL 17%·PRO 11%
CARBS 27G33% OF CAL
6G FIBER0G ADDED0G INTRINSIC1G OTHER20G TOTAL SUGAR
FAT 24G65% OF CAL
3G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted beets with baby spinach, arugula, carrots, and almonds dressed in a quick five-ingredient honey mustard vinaigrette. Earthy and refreshing with a tangy dressing.
sideamericansaladdairy freegluten freevegetarian
View the full recipe on Small Town Woman →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons cider vinegar
- 3 tablespoons honey
- 2 tablespoons Dijon Mustard
- 1/4 cup olive oil
- salt and pepper to taste
- 3 large red beets
- 1 tablespoon olive oil
- salt and pepper
- 6 cups arugula and baby spinach
- 2 carrots peeled and cut matchstick style
- 1/4 cup thinly sliced red onion
- 1/2 cup sliced almonds
At a glance
PER SERVING · TIME 80M
CAL 17%·PRO 11%
CARBS 27G33% OF CAL
6G FIBER0G ADDED0G INTRINSIC1G OTHER20G TOTAL SUGAR
FAT 24G65% OF CAL
3G SAT21G 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
- 1h
- Sodium
- 715mg
- Total sugar
- 20g
- Added sugar
- ≥13g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 540mg
- Calcium
- 78mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 715MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.