Baby Beet Salad with Walnuts Recipe

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Brief

Prep 10 mins

Cook: 40 mins

Additional: 30 mins

Total: 1hr20 mins

Servings: 6

Yield: 6 servings

Baby Beet Salad with Walnuts Recipe

Ingredients

2 pounds assorted baby beets

1 tablespoon olive oil

¼ cup vinaigrette dressing

or to taste

5 cups baby lettuce mix

⅔ cup crumbled Gorgonzola cheese

⅔ cup coarsely chopped toasted walnuts

Salad

Directions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Trim tops from baby beets. Gently wash then arrange in a single layer in a shallow baking pan. Drizzle with olive oil and gently toss to coat.

Step 3

Bake covered until tender about 40 minutes. Let cool in the covered pan on a wire rack for 30 minutes.

Step 4

Peel and halve beets lengthwise then gently toss with vinaigrette dressing.

Step 5

Arrange baby lettuce on a serving platter. Top with beets Gorgonzola cheese and walnuts.

Nutritional Information

Baby Beet Salad with Walnuts Recipe

Servings Per Recipe:6

Calories: 235.9

% Daily Value *

Protein: 7.8g 16%

Carbohydrates: 20.9g 7%

Dietary Fiber: 6.2g 25%

Sugars: 13.8g

Fat: 14.8g 23%

Saturated Fat: 3.8g 19%

Cholesterol: 11.1mg 4%

Vitamin A Iu: 3579.9IU 72%

Niacin Equivalents: 1.7mg 13%

Vitamin B6: 0.2mg 13%

Vitamin C: 15.8mg 26%

Folate: 195.4mcg 49%

Calcium: 120.5mg 12%

Iron: 2mg 11%

Magnesium: 61.8mg 22%

Potassium: 644.9mg 18%

Sodium: 463mg 19%

Thiamin: 0.1mg 9%

Calories From Fat: 133.4

*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.