Cover each beet in foil and roast at 400 for one hour.
Completely cool and peel, cut into 1/2 inch cubes.
Refrigerate beets for 2 hours in plastic bag.
Mix vinegar, salt and peper. Wisk in oil.
Put beets, walnuts and cheese in a bowl.
Pour dressing over beets and toss to coat, then enjoy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (236g) | ||
Recipe Makes: 6 | ||
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Calories: 326 | ||
Calories from Fat: 216 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24g | 32 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 11.6g | ||
Cholesterol 14.2mg | 4 % | |
Sodium 411.3mg | 14 % | |
Potassium 727mg | 19 % | |
Total Carbohydrate 21g | 6 % | |
Dietary Fiber 6.1g | 25 % | |
Sugars, other 14.8g | ||
Protein 9.7g | 14 % | |
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: 326
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