Try this Field Salad with Tangerines, Roasted Beets, And Feta recipe, or contribute your own.
Suggest a better description1. Preheat oven to 425?. 2. Leave root and 1 inch of stem on beets; scrub with a brush. Place beets on a baking sheet lined with foil; bake at 425? for 45 minutes or until tender. Cool slightly. Peel beets; cut each into 8 wedges. 3. Combine rind, greens, tangerine sections, and feta in a large bowl. Combine tangerine juice, pepper, lemon juice, oil, salt, and mustard; stir well with a whisk. Pour over salad mixture; toss to combine. Place salad mixture on each of 4 plates; top with beets. Yield: 4 servings (serving size: 1 1/2 cups salad and 4 beet wedges). CALORIES 120 (32% from fat); FAT 4.2g (sat 1.4g, mono 2.lg, poly 0.4g); PROTEIN 4.lg; CARB 18.6g; FIBER 3.3g; CHOL 6mg; IRON 1.7mg; SODIUM 220mg; CALc 89mg Scanned by Karen Sonnessa. Formatted using MC Buster. Posted to EAT-LF Digest by aml@skypoint.com on Dec 31, 1998, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (339g) | ||
Recipe Makes: 1 servings | ||
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Calories: 387 | ||
Calories from Fat: 329 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.5g | 49 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 17.4g | ||
Polyunsanturated Fat 12.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 76.1mg | 3 % | |
Potassium 575.1mg | 15 % | |
Total Carbohydrate 15.1g | 4 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 11.7g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 387
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