Beet and Carrot Salad
by cookd4a6k5
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INGREDIENTS
- 3 beets-
- 1 onion-cut 8 wedges
- 3 carrots-cut to sticks
- 1 tablespoon olive oil
- 1/2 tea Salt & pepper
- 3 tablespoon Olive oil
- 1 lemon juice and zested
- 1 tablespoon fresh thyme or 1 tsp dried
INSTRUCTIONS
Arrange all veg On foil lined sheet .arrange beets and sep from rest. Toss with 1 T olive oil and 1/2 tsp each salt and pepper. Roast til tender aobut 35 min at 425. Turn at halfway and when done - cool for 5 min. Whisk 3 T olive oil with juice of 1 lemon and zest of 1 lemon. Add 1 T chopped fresh thyme or 1 tsp dried and pinch of salt and pepper. Drizzle on veg and toss to coat.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (14g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 119 | ||
| Calories from Fat: 119 (100%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 13.5g | 18 % | |
| Saturated Fat 1.9g | 9 % | |
| Monounsaturated Fat 9.8g | ||
| Polyunsanturated Fat 1.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0.3mg | 0 % | |
| Potassium 0.1mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
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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. |
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Calories per serving: 119
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