Try this Roasted Beets-And-Mango Salad recipe, or contribute your own.
Suggest a better description1. Preheat oven to 425?. 2. Place the beets in a baking dish, and bake at 425? for 1 hour and 10 minutes or until tender. Cool beets. Combine 2 tablespoons orange juice, 1 tablespoon lime juice, and 1/8 teaspoon pepper. Peel beets; cut each into 8 wedges. Toss beets with orange juice mixture. 3. Combine 2 tablespoons orange juice, 1 tablespoon lime juice, 1/2 teaspoon pepper, mustard, oil, and salt. Combine the salad greens and diced mango. Drizzle with mustard mixture, and toss well to coat. Divide salad evenly among 4 plates, and top with beet wedges. Yield: 4 servings (serving size: 1 1/2 cups salad and 4 beet wedges). CALORIES 109 (24% from fat); FAT 2.9g (sat 0.4g mono 1.9g poly O.4g); PROTEIN 3.3g; CARB 19.8g; FIBER 2.8g; Chol 0mg; Iron 1.8mg; Sodium 193mg; Calc 54mg Recipe by: Cooking Light, March 1999
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 4 servings | ||
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Calories: 16 | ||
Calories from Fat: 7 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 57.8mg | 2 % | |
Potassium 112.3mg | 3 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 1g | ||
Protein 0.9g | 1 % | |
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: 16
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