FeelGoodFoodie · by Yumna Jawad★ 5.0 (74)
Roasted Beet Salad Recipe
NUTRITION · PER SERVING35M COOK
CAL 17%·PRO 14%
CARBS 15G17% OF CAL
4G FIBER2G ADDED7G INTRINSIC2G OTHER9G TOTAL SUGAR
FAT 30G78% OF CAL
6G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted beets over peppery arugula with walnuts and creamy feta, dressed with a bright balsamic vinaigrette. Earthy and elegant, works as a light lunch or side.
mainamericansalad🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 3-4 medium beets (scrubbed and ends trimmed)
- 5 tablespoons olive oil (divided)
- Kosher salt (to taste)
- black pepper (to taste)
- ½ medium shallot (minced)
- 1 tablespoon balsamic vinegar
- 2 teaspoons maple syrup
- 1 teaspoon Dijon mustard
- 4-6 cups fresh arugula
- ½ cup walnuts (toasted)
- ½ cup crumbled feta cheese
- Fresh basil (for garnish)
At a glance
PER SERVING · TIME 35M
CAL 17%·PRO 14%
CARBS 15G17% OF CAL
4G FIBER2G ADDED7G INTRINSIC2G OTHER9G TOTAL SUGAR
FAT 30G78% OF CAL
6G SAT25G 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
- Cook
- 25m
- Sodium
- 702mg
- Total sugar
- 9g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 433mg
- Calcium
- 162mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 702MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.