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
Beet Salad With Arugula And Balsamic Vinaigrette
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ingredients serve

Ingredients 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
391
calories per serving
33 g Fat8 g Protein16 g Carbs7 g FiberOther

Current Totals

  • Fat
    33g
  • Protein
    8g
  • Carbs
    16g
  • Fiber
    7g

MacroNutrients

  • Carbs
    16g
  • Protein
    8g
  • Fiber
    7g

Fats

  • Fat
    33g

Vitamins & Minerals

  • Calcium
    169mg
  • Iron
    2mg
  • Vitamin A
    105mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    194mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    15mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    84mg
  • Manganese
    1mg
  • Phosphorus
    168mg
  • Selenium
    5mcg
  • Zinc
    1mg
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
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Recipe By Natasha's Kitchen