House of Nash Eats · by Amy Nash★ 4.7 (48)
Roasted Beet Salad
NUTRITION · PER SERVING80M COOK
CAL 16%·PRO 14%
CARBS 21G26% OF CAL
4G FIBER15G SUGAR2G OTHER
FAT 25G68% OF CAL
5G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted beets with greens, goat cheese, and pistachios, dressed in a bright vinaigrette. Sweet, earthy, and elegant. Works as a side or light main course.
mainamericansalad🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 3-4 large beets (either red or gold)
- 10 ounces of spring mix salad greens
- 1/2 cup crumbled goat cheese
- 1/4 cup chopped roasted pistachios
- 1/3 cup olive oil
- 2 Tablespoons apple cider vinegar (or red wine vinegar)
- 2 Tablespoons honey
- 1 Tablespoon Dijon mustard
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
At a glance
PER SERVING · TIME 80M
CAL 16%·PRO 14%
CARBS 21G26% OF CAL
4G FIBER15G SUGAR2G OTHER
FAT 25G68% OF CAL
5G SAT20G 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
- 20m
- Cook
- 1h
- Sodium
- 495mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 467mg
- Calcium
- 98mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 495MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.