Juicy Orange and Roasted Beet Salad
View original ↗
Vanilla and Bean · by Traci York★ 5.0 (3)

Juicy Orange and Roasted Beet Salad

NUTRITION · PER SERVING23M COOK
CAL 13%·PRO 14%
CARBS 17G26% OF CAL
4G FIBER1G OTHER12G TOTAL SUGAR
FAT 19G68% OF CAL
4G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A bright salad of roasted beets, fresh citrus, toasted pecans, and tangy goat cheese dressed with balsamic vinaigrette. Sweet, earthy, and balanced.

sideamericansaladgluten freevegetarian
View the full recipe on Vanilla and Bean →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 14 ounces (400 grams) Roasted Beets (peeled and sliced into bite size pieces, about 3 medium beets *see note)
  • 1/2 cup (65 grams) Pecan Halves (**see note)
  • 8 cups (170 grams) Lettuce Mix (salad greens like spring mix, Frisée, butter lettuce and/or arugula, about 5-6 ounces)
  • 1 2/3 cups (325 grams) Small Oranges (3 Clementine or 4 Mandarins, peeled, wedges separated)
  • 4 ounces (114 grams) Goat Cheese (or substitute feta, about 1/2 cup crumbled)
  • 2 tablespoons Pomegranate Arils (optional )
  • 2 tablespoons Fresh Orange Juice (from about 1 large orange or 2 clementines)
  • 1 1/2 tablespoons Balsamic Vinegar
  • 3 tablespoons Extra Virgin Olive Oil
  • 3/4 teaspoon Shallot (minced)
  • 1/2 teaspoon Whole Grain Mustard (or stone ground)
  • Pinch of Salt
PREP
15M
SODIUM
225MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.