Try this Beet, lemon, and walnut salad recipe, or contribute your own.
Suggest a better description1. Combine sugar and lemon segments in a small bowl; let stand at room temperature one hour. Remove lemon segments from bowl with a slotted spoon (reserve lemon juice mixture for another use).
2. Finley sliced beets crosswise into 1/8 inch thick rounds. Arrange beet slices, lemon segments, and parsley on a large platter. Sprinkle with walnuts and goat cheese. Drizzle with oil. Sprinkle with salt and pepper.
Cal: 147
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Serving Size: 1 Serving (95g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 35 | ||
Calories from Fat: 2 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 733.8mg | 25 % | |
Potassium 231.4mg | 6 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 6.2g | ||
Protein 1.3g | 2 % | |
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: 35
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