Recipe Menu
Picture of Roasted Beet Salad
eastern europe lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 274 kcal 14 %
  • Fat 14 g 22 %
  • Saturated 2 g 10 %
  • Carbs 34 g 11 %
  • Fiber 9 g 36 %
  • Protein 7 g 13 %
  • Cholesterol 0 mg 0 %
  • Sodium 215 mg 9 %
  • Calcium 110 mg 11 %
  • Magnesium 84 mg 20 %
  • Potassium 1292 mg 27 %
  • Iron 4 mg 24 %
  • Zinc 1 mg 11 %
  • Phosphorus 165 mg 24 %
  • Vitamin A 292 µg 32 %
  • Vitamin C 50 mg 56 %
  • Thiamin (B1) 0 mg 19 %
  • Riboflavin (B2) 0 mg 17 %
  • Niacin (B3) 2 mg 10 %
  • Vitamin B6 0 mg 27 %
  • Folate equivalent (total) 393 µg 98 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 2 mg 16 %
  • Vitamin K 182 µg 152 %

* 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 Salad

Ingredients

  • 1/2 pound mixed red and candy-striped baby or medium beets, stems trimmed to 1 inch
  • 1 tablespoon minced shallot
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons fresh orange juice
  • 1 teaspoon freshly grated orange zest
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • 1 head Bibb or butterhead lettuce (6 ounce), leaves separated

Login or Join to leave a comment

Login Join

Discussion (0)