The more beets the better.
Preheat an oven to 350F.
Peel beets and cut into 1-inch round wedges. Place the beets on a baking sheet. Coat with olive oil and season with salt and pepper. Cover the baking sheet with aluminum foil and roast until the beets are fork-tender, about 1 hour.
Add beets & greens to bowl. Garnish with the goat cheese and walnuts. Drizzle the Raspberry Vinaigrette over the salad and serve immediately. Serves 6.
Per Servings: 42 Calories; 4 g Fat; 0.25 g Sat Fat; 0 mg
Cholesterol; 0.07 mg Sodium; 0.84 g Carb; 0.35 g Fiber; 2 g Protein.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (42g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 192 | ||
Calories from Fat: 165 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.3g | 24 % | |
Saturated Fat 5.3g | 27 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 14.9mg | 5 % | |
Sodium 98.3mg | 3 % | |
Potassium 86.7mg | 2 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1.7g | ||
Protein 5.9g | 8 % | |
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: 192
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