Try this Roasted Beet Salad recipe, or contribute your own.
Suggest a better description1. Roast the beets: Chop off greens, leaving about 2 inches of stem attached. Lightly cover in olive oil and bake at 425F for 45-90 minutes depending on size of beets.
2. Slice shallot into thin rings and roughly chop pistachios.
3. Create dressing: mix together balsamic vinegar, Dijon mustard, maple syrup, and salt in food processor. Slowly stream in olive oil to create an emulsion.
4. Rub skin off beets once cool and slice into wedges. Toss a few with dressing if you wish to make dressing pink and add more sweetness to it.
5. Assemble salads.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (107g) | ||
Recipe Makes: 2 Servings | ||
|
||
Calories: 331 | ||
Calories from Fat: 234 (71%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 26g | 35 % | |
Saturated Fat 8.1g | 41 % | |
Monounsaturated Fat 13.3g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 22.4mg | 7 % | |
Sodium 322.7mg | 11 % | |
Potassium 305.5mg | 8 % | |
Total Carbohydrate 15.7g | 5 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 13.7g | ||
Protein 10.4g | 15 % | |
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: 331
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.