Raspberry Beet Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Raspberry beet salad is a colorful salad combining roasted beets, quinoa, fresh greens, raspberries, and pear with a tangy raspberry vinaigrette and goat cheese. The flavors are bright and slightly sweet, with fresh mint adding aromatic notes. Serve as a vibrant side dish alongside mains.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 medium beets (or 2 larger beets)
- ⅓ cup uncooked quinoa
- 5 ounces arugula and spinach
- 6 ounces fresh raspberries
- 2 medium bartlett pears (cored and sliced)
- 4 ounces goat cheese (crumbled)
- ¼ cup pepitas
- 3 medium mint leaves (finely chopped)
- 6 ounces fresh raspberries (about 1.5 cups)
- 1 medium shallot (diced)
- 3 tablespoons red wine vinegar
- ½ cup avocado oil (or olive oil)
- 1 ½ tablespoons honey (or maple syrup)
- 1 teaspoon Dijon mustard (or stone ground mustard)
- ¼ teaspoon fine sea salt (to taste)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 332mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 572mg
- Calcium
- 135mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 332MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.