Caprese salad with roasted beets
by psamour
tomatoes, beets, mozzarella, arugula
Source: fnce 2016
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INGREDIENTS
- 2 large heirloom tomatoes
- 4 small beets
- 4 oz Fresh mozzarella cheese
- 2 cups arugula
- 2 tbsp Olive oil
- 2 tbsp molasses
- 1 tbsp Balsamic Vinegar
INSTRUCTIONS
Preheat oven to 375. Wrap beets in foil and roast for 45 min or til tender. Allow beets to cool, then rub off skins. Slice, then cut each slice in half. Slice cheese into 8 pieces. Core tomatoes and cut into wedges. Combine tomatoes, beets, cheese and arugula in bowl. In separate bowl, whisk together oil, molasses, vinegar with s&p to taste. Drizzle dressing over salad and toss gently. Can substitute goat cheese if desired.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (131g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 156 | ||
| Calories from Fat: 57 (37%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 6.4g | 9 % | |
| Saturated Fat 3.1g | 16 % | |
| Monounsaturated Fat 2.5g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 18.1mg | 6 % | |
| Sodium 245.5mg | 8 % | |
| Potassium 460.4mg | 12 % | |
| Total Carbohydrate 17g | 5 % | |
| Dietary Fiber 2.4g | 10 % | |
| Sugars, other 14.6g | ||
| Protein 8.3g | 12 % | |
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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: 156
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