Try this Roasted Beet Salad recipe, or contribute your own.
Suggest a better description1. Preheat oven to 400 degrees
2. Cut off the top of the beats. Cover them in aluminum foil and place in a glass baking dish. Roast for approximately an hour, or until they are soft and the skin peels off easily.
3. Over a bed of spinach with chopped roasted beets, sliced bell peppers, and balsamic vinegar.
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Serving Size: 1 Serving (72g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 17 | ||
Calories from Fat: 2 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 56.4mg | 2 % | |
Potassium 397.7mg | 10 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 1.2g | ||
Protein 2g | 3 % | |
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: 17
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