Running on Real Food · by Deryn Macey★ 4.9 (16)
Vegan Roasted Beet Salad
NUTRITION · PER SERVING75M COOK
CAL 27%·PRO 35%
CARBS 69G52% OF CAL
18G FIBER26G SUGAR25G OTHER
FAT 23G39% OF CAL
3G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful roasted beet salad with chickpeas, kale, and vegetables dressed in a tangy vinaigrette. Packed with fiber and nutrients, this vegan salad is as nutritious as it is delicious.
mainamericansaladbeans🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 19 oz can of chickpeas (drained and rinsed)
- 2 tbsp olive oi
- 3 tbsp balsamic vinegar
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp sea salt
- 1/2 tsp black pepper
- optional: 1/4 tsp chili flakes
- 3 tablespoons balsamic vinegar
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil or avocado oil
- 1 tablespoon dijon mustard
- 1 1/2 tablespoons pure maple syrup
- 1/2 teaspoon sea salt
- 2 cloves garlic (minced)
- 4 medium-sized beets
- 8 small to medium carrots
- 6 cups finely chopped fresh kale
- 1 cup fresh, frozen and thawed or canned corn
- 4-8 tbsp raw pepitas (1-2 tbsp per salad)
At a glance
PER SERVING · TIME 75M
CAL 27%·PRO 35%
CARBS 69G52% OF CAL
18G FIBER26G SUGAR25G OTHER
FAT 23G39% OF CAL
3G 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
- 30m
- Cook
- 45m
- Sodium
- 568mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1154mg
- Calcium
- 224mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 568MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.