Roasted Beet Salad with Herbs and Spinach
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Warm roasted beets with white beans, spinach, and tangy goat cheese dressed in lemon-mustard vinaigrette and fresh herbs. Earthy and bright with creamy cheese. A satisfying vegetarian main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 3 small beets (about 1 pound)
- 1 tablespoon olive oil
- 1 cup cooked white beans (drained and rinsed if using canned)
- 2 large handfuls of spinach
- 1 ounce goat cheese
- 1 tablespoon finely minced parsley
- 1 tablespoon finely minced chives
- 1 tablespoon finely minced dill
- Juice 1 lemon
- 2 tbsp olive oil
- 1 teaspoon mustard
At a glance
PER SERVING · TIME 45M
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
- 30m
- Sodium
- 406mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1662mg
- Calcium
- 199mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 406MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.