The Forked Spoon · by Jessica Randhawa★ 5.0 (9)
Roasted Beet Salad Recipe with Goat Cheese and Arugula
NUTRITION · PER SERVING50M COOK
CAL 16%·PRO 18%
CARBS 18G22% OF CAL
4G FIBER3G OTHER11G TOTAL SUGAR
FAT 26G72% OF CAL
7G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted beets with peppery arugula, creamy goat cheese, and pistachios dressed in a honey-balsamic vinaigrette. A colorful, elegant side that can be prepped ahead.
sideamericansalad🍪 sheet pan🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 4 small to medium beets (trimmed and scrubbed)
- 1 tablespoon olive oil
- ½ teaspoon salt
- 4 cups arugula
- 4 ounces goat cheese (crumbled)
- ¼ cup pistachios (chopped)
- ½ small red onion (thinly sliced)
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon black pepper
At a glance
PER SERVING · TIME 50M
CAL 16%·PRO 18%
CARBS 18G22% OF CAL
4G FIBER3G OTHER11G TOTAL SUGAR
FAT 26G72% OF CAL
7G SAT19G 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
- 40m
- Sodium
- 498mg
- 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
- 487mg
- Calcium
- 100mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 498MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.