Vegetable Beet Salad at foodious.com

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Vegetable Beet Salad

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60 minutes

4 servings

Adjust servings

dairy-free

gluten-free

kid friendly

has meat

has pasta

has seafood

mediterranean

vegan

vegetarian

pescatarian

paleo

This recipe has no customizations.

Bon Appétit

This recipe fits right into a balanced diet.

Nutrition Rating Details

Here are the percentages used to determine the nutritional rating for this recipe:

• Calcium: 4.4% of RDA
• Calories: 19.8% of RDA
• Carbs: 4.3% of RDA
• Fat (total lipid): 15.9% of RDA
• Fiber: 15.2% of RDA
• Fructose: 2.7% of RDA
• Protein: 2.5% of RDA
• Sodium: 6.3% of RDA
• Sugar: 22.2% of RDA

• Vitamin A (IU): 202% of RDA
• Vitamin B6: 8.2% of RDA
• Vitamin C: 35.7% of RDA
• Iron: 6.2% of RDA
• Magnesium: 8.8% of RDA
• Manganese: 6.7% of RDA
• Niacin: 4.4% of RDA
• Potassium: 10.8% of RDA
• Zinc: 3.3% of RDA

If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.

MACROS

Carbohydrate

12.0

Calories

396

Fiber

4.25

Iron

1.17

Protein

2.78

Sodium

84.9

Sugars

6.93

Fat (total lipid)

9.71

INGREDIENTS

Amount

Measure

Adjust

Ingredient

whole

beets

ends trimmed and peeled.

whole

cucumber (fresh)

peeled, sliced in half and sliced into long, thin strips.

cups

mixed greens

loosely packed.

whole

radishes

ends trimmed and sliced.

whole

roma tomatoes

cut into wedges.

whole

carrot

peeled and grated.

3/4

cups

red cabbages

chopped.

tbsp

sunflower seeds

tbsp

balsamic vinaigrette

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PREPARATION

Preheat oven to 375F.

PREPARING THE BEETS

Trim the edges off and peel the beets.

Place, flat side down, in a shallow baking dish with 1" of water.

Cover with foil and place in oven for 30-40 minutes, or until tender when poked with a fork.

When done, allow to cool and then slice into 1/2" thick slices.

PREPARING THE VEGETABLES

Trim the edges off the radishes and slice into rounds.

Peel the cucumber and slice in half. Slice into thin strips (a mandolin helps with this).

Peel and grate the carrot and chop the red cabbage.

Trim the ends off of each tomato and cut into half and then into wedges.

ASSEMBLING THE SALAD

10.

Place 1 cup of mixed greens into each bowl.

11.

Evenly divide the vegetables between each bowl.

12.

Sprinkle 1 tbsp sunflower seeds over the vegetables and 1 tbsp balsamic vinaigrette over the salad. Toss well and serve.

"PAIRS WITH" RECIPES:

Balsamic Vinaigrette

COMPLETE NUTRITION

This recipe has the following nutrient totals:

Calories 396

Protein 2.78 g

Carbohydrates 12.0 g

Iron 1.17 mg

Fiber 4.25 g

Calcium 44.2 mg

(plus many more nutrients)

Sample Recipe Chart:

The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.