The Recipe Critic · by Alyssa Rivers
Roasted Beet Salad
NUTRITION · PER SERVING10M COOK
CAL 9%·PRO 5%
CARBS 14G29% OF CAL
3G FIBER1G OTHER11G TOTAL SUGAR
FAT 9G44% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A salad of roasted beets, mixed greens, goat cheese, pecans, blueberries, and orange tossed in balsamic vinaigrette. Light and colorful, it works as a healthy lunch.
mainamericansaladgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 5 ounces baby arugula or Spring mix
- 4-5 roasted beets
- 1/4 cup goat cheese, (crumbled)
- 1/4 cup red onion, (sliced)
- 1/3 cup pecans, (candied or raw)
- 1/2 cup blueberries
- 1/2 cup oranges, (peeled and sliced)
- 3/4 cup balsamic vinaigrette
At a glance
PER SERVING · TIME 10M
CAL 9%·PRO 5%
CARBS 14G29% OF CAL
3G FIBER1G OTHER11G TOTAL SUGAR
FAT 9G44% OF CAL
3G SAT7G 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
- 10m
- Sodium
- 392mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 277mg
- Calcium
- 74mg
- Iron
- 0.86mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 392MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.