Beet Salad With Arugula And Balsamic Vinaigrette Recipe
Recipe By Natasha's Kitchen
This beet salad recipe tastes fancy but is so easy to make. A show-stopping and flavorful salad that is impressive for entertaining or a wonderful meal in. This beet salad with arugula is gluten free, vegetarian and so good for you Make-ahead tip: pre-cook beets, cover and refrigerate until ready to use.
4.9
18 Rating -
Rate
Vegdiet
1hr 15minstotal
15minsPrep
1hr 15m.total
15m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Beet Salad With Arugula And Balsamic Vinaigrette Recipe
- 0.33 pound 6 medium beets
- 0.83 ounce 6 cups baby arugula, rinsed and spun dry
- 0.67 ounce 1/2 cup feta cheese diced or crumbled
- 0.08 cup Pecans toasted
- 0.08 cup Dried cranberries
- 0.08 cup Extra virgin olive oil
- 1/2 tablespoon Balsamic vinegar
- 0.17 tablespoon Dijon mustard we love grey poupon brand
- 0.17 Garlic clove pressed or finely minced
- 1/25 teaspoon Salt
Nutrition
value
value
391
calories per serving
33 g Fat8 g Protein16 g Carbs7 g FiberOther
Current Totals
- Fat33g
- Protein8g
- Carbs16g
- Fiber7g
MacroNutrients
- Carbs16g
- Protein8g
- Fiber7g
Fats
- Fat33g
Vitamins & Minerals
- Calcium169mg
- Iron2mg
- Vitamin A105mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B9194mcg
- Vitamin B120mcg
- Vitamin C15mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium84mg
- Manganese1mg
- Phosphorus168mg
- Selenium5mcg
- Zinc1mg
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
Recipe By Natasha's Kitchen