Downshiftology · by Lisa Bryan★ 5.0 (13)
Roasted Beet and Kale Salad
NUTRITION · PER SERVING75M COOK
CAL 13%·PRO 12%
CARBS 25G38% OF CAL
4G FIBER2G OTHER20G TOTAL SUGAR
FAT 17G59% OF CAL
4G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender roasted beets and crispy kale tossed with a balsamic vinaigrette, topped with walnuts, cranberries, and goat cheese. A bright, slightly sweet side dish.
sideamericansalad🥧 baking dish🫕 dutch oven🔥 ovengluten freevegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups roughly chopped kale
- 2 medium beets
- ½ cup dried cranberries
- ½ cup roughly chopped walnuts
- 2 ounces goat cheese
- ¼ cup balsamic vinaigrette
At a glance
PER SERVING · TIME 75M
CAL 13%·PRO 12%
CARBS 25G38% OF CAL
4G FIBER2G OTHER20G TOTAL SUGAR
FAT 17G59% OF CAL
4G SAT14G 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
- 15m
- Cook
- 1h
- Sodium
- 264mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 285mg
- Calcium
- 95mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 264MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.