Heat oven to 375. Line cookie sheet with aluminum foil. Cut root and top of beets off, drizzle with olive oil. Bake until tender. Approximately 40 min for med beets or longer for larger size.
To make salad dressing, pour vinegar in bowl, add dried oregano, salt and pepper, shallots and honey, mix and let sit so vinegar will soften shallots.
In large bowl, add aurugula, cranberries, walnuts, cheese and avocado and beets.
Salad dressing: take vinegar mixture and slowly whisk olive oil. Continue until emulsified, slowly drizzle onto salad and toss.
Letting vinegar sit with shallots for awhile will take the harshness out of shallots. Omit feta cheese if you like.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (126g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 198 (77%)|
|Amt Per Serving||% DV|
|Total Fat 22g||29 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 12.6mg||4 %|
|Sodium 169mg||6 %|
|Potassium 458.4mg||12 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 6.8g|
|Protein 6.3g||9 %|
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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: 258
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