Try this Roasted beet, arugula, chickpea salad recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400°F. Place beets in a baking dish. Add 1/2 inch hot water to the bottom of the baking dish, cover with foil and roast for 1 hour. Run the beets under cold water and rub off the skins. Chop into 1/2 inch pieces.
Blend the balsamic vinegar, water, 1/4 cup of the walnuts, raisins, mustard, garlic and thyme in a blender until smooth.
Combine everything together in a bowl and top with remaining walnuts.
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Serving Size: 1 Serving (1206g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2155 | ||
Calories from Fat: 533 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 59.2g | 79 % | |
Saturated Fat 4.5g | 22 % | |
Monounsaturated Fat 14.3g | ||
Polyunsanturated Fat 31.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 476.7mg | 16 % | |
Potassium 5643.2mg | 149 % | |
Total Carbohydrate 335.4g | 99 % | |
Dietary Fiber 77.5g | 310 % | |
Sugars, other 257.9g | ||
Protein 92.5g | 132 % | |
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: 2155
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