Making Thyme for Health · by Sarah Rotavera
Citrus Glazed Beet Salad with Cashew Cream
NUTRITION · PER SERVING90M COOK
CAL 28%·PRO 29%
CARBS 76G54% OF CAL
16G FIBER4G ADDED45G INTRINSIC11G OTHER49G TOTAL SUGAR
FAT 27G43% OF CAL
4G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful roasted beet salad with fresh fennel, citrus, pomegranate, and pistachios, finished with creamy cashew dressing. Light, refreshing, and elegantly plated.
mainsalad🍪 sheet pan🔥 oven🌀 blenderdairy freegluten freevegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 large bunch beets (peeled and diced)
- 1 tablespoon extra virgin olive oil
- 1 bulb fennel (cored and sliced)
- 1 orange (cut into segments)
- 1 pomegranate (arils removed)
- 1/4 cup pistachios
- fresh parsley for serving
- juice of 1 orange (about 1/4 cup)
- juice of 1 lemon (about 3 tablespoons)
- 1/2 tablespoon honey (or agave/maple syrup)
- pinch of salt & pepper
- 1/2 cup raw cashews (soaked)
- 2 tablespoons white wine vinegar
- 1/4 cup water
- salt to taste
At a glance
PER SERVING · TIME 90M
CAL 28%·PRO 29%
CARBS 76G54% OF CAL
16G FIBER4G ADDED45G INTRINSIC11G OTHER49G TOTAL SUGAR
FAT 27G43% OF CAL
4G SAT22G 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
- 30m
- Cook
- 1h
- Sodium
- 768mg
- Total sugar
- 49g
- Added sugar
- 4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1675mg
- Calcium
- 149mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 768MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.