Chioggia Beet Salad With Parsley Pesto And Goat Cheese Recipe
Recipe By Honest Cooking
A quick and healthy side dish with beautifully striped beets, a vibrant pesto, and a sprinkling of goat cheese. Enjoy the sweeter chioggia beets raw on a warm day.
Ingredients For Chioggia Beet Salad With Parsley Pesto And Goat Cheese Recipe
1 bunch Parsley, chopped
0.5 cup Raw Cashews
0.33333333333333326 cup Parmesan cheese
3 tablespoon Lemon juice
2 Cloves garlic, minced
0.6666666666666665 cup Olive oil
As required Salt
1 Medium chioggia beet, sliced
1 Medium golden beet, sliced
2 ounce Goat Cheese
2 tablespoon Raw Cashews
Nutrition value
1319
calories per serving
115 g Fat32 g Protein40 g Carbs8 g FiberOther
Current Totals
115 g Fat
32 g Protein
40 g Carbs
8 g Fiber
MacroNutrients
Carbs
40 g
Protein
32 g
Fiber
8 g
Fats
Fat
115 g
Vitamins & Minerals
Calcium
735 mg
Iron
12 mg
Vitamin A
3401 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
295 mcg
Vitamin B12
0 mcg
Vitamin C
176 mg
Vitamin E
13 mg
Copper
1 mcg
Magnesium
248 mg
Manganese
4 mg
Phosphorus
627 mg
Selenium
37 mcg
Zinc
6 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
