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Picture of Roasted Beet, Feta & Walnut-Topped Crostini
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3045 kcal 152 %
  • Fat 175 g 270 %
  • Saturated 70 g 349 %
  • Carbs 291 g 97 %
  • Fiber 25 g 102 %
  • Protein 97 g 194 %
  • Cholesterol 313 mg 104 %
  • Sodium 4991 mg 208 %
  • Calcium 567 mg 57 %
  • Magnesium 323 mg 77 %
  • Potassium 1995 mg 42 %
  • Iron 22 mg 122 %
  • Zinc 9 mg 79 %
  • Phosphorus 1032 mg 147 %
  • Vitamin A 709 µg 79 %
  • Vitamin C 20 mg 22 %
  • Thiamin (B1) 4 mg 297 %
  • Riboflavin (B2) 3 mg 205 %
  • Niacin (B3) 24 mg 148 %
  • Vitamin B6 1 mg 86 %
  • Folate equivalent (total) 1149 µg 287 %
  • Vitamin B12 0 µg 21 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 6 mg 38 %
  • Vitamin K 61 µg 51 %

* 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.

Roasted Beet, Feta & Walnut-Topped Crostini

Ingredients

  • 1 pound roasted beets, chopped (about 2 cups)
  • 1/2 cup chopped PLANTERS Walnuts, toasted
  • 3 tablespoon KRAFT Lite Raspberry Vinaigrette Dressing
  • 1 pkg. (8 ounce) PHILADELPHIA Cream Cheese, softened
  • 1 pkg. (4 ounce) ATHENOS Traditional Crumbled Feta Cheese
  • 2 teaspoons lemon zest
  • 1 French bread baguette (16 ounces), cut into 32 slices, toasted
  • 1/2 cup tightly packed baby arugula

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