Cover each beet in foil and roast at 400 for one hour.
Completely cool and peel, cut into 1/2 inch cubes.
Refrigerate beets for 2 hours in plastic bag.
Mix vinegar, salt and peper. Wisk in oil.
Put beets, walnuts and cheese in a bowl.
Pour dressing over beets and toss to coat, then enjoy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (236g)|
|Recipe Makes: 6|
|Calories from Fat: 216 (66%)|
|Amt Per Serving||% DV|
|Total Fat 24g||32 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 11.6g|
|Cholesterol 14.2mg||4 %|
|Sodium 411.3mg||14 %|
|Potassium 727mg||19 %|
|Total Carbohydrate 21g||6 %|
|Dietary Fiber 6.1g||25 %|
|Sugars, other 14.8g|
|Protein 9.7g||14 %|
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: 326
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