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Picture of Green Salad with Roasted Beets and Pickled Rhubarb
eastern europe lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 781 kcal 39 %
  • Fat 69 g 107 %
  • Saturated 10 g 48 %
  • Carbs 38 g 13 %
  • Fiber 13 g 54 %
  • Protein 11 g 21 %
  • Cholesterol 0 mg 0 %
  • Sodium 1850 mg 77 %
  • Calcium 255 mg 26 %
  • Magnesium 126 mg 30 %
  • Potassium 2001 mg 43 %
  • Iron 8 mg 45 %
  • Zinc 2 mg 17 %
  • Phosphorus 257 mg 37 %
  • Vitamin A 690 µg 77 %
  • Vitamin C 33 mg 37 %
  • Thiamin (B1) 0 mg 28 %
  • Riboflavin (B2) 0 mg 30 %
  • Niacin (B3) 3 mg 16 %
  • Vitamin B6 1 mg 41 %
  • Folate equivalent (total) 573 µg 143 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 11 mg 72 %
  • Vitamin K 479 µg 399 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Pickled-Beet and Fig Salad

Ingredients

  • 3 medium golden beets (1 pound total)
  • 5 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 3 to 4 pieces Pickled Rhubarb, thinly sliced on the bias (1/2 cup), plus 2 tablespoons pickling liquid
  • 2 teaspoons Dijon mustard
  • 2 tablespoons chopped fresh dill or mint, plus more sprigs or leaves for serving
  • 2 to 3 heads Little Gem lettuce, or 1 to 2 small heads Boston or Bibb lettuce, torn into bite-size pieces (8 cups)

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