Roasted Beet & Arugula Salad with Maple Dijon Vinaigrette Recipe
Recipe By Marys Whole Life
A perfect 1st course meal, or main entree The combination of sweet, spicy, and tangy is incredible.
4.3
18 Rating -
Rate
Non Vegdiet
1hr 10minstotal
30minsPrep
40minsCook
1hr 10m.total
30m.Prep
40m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Beet & Arugula Salad with Maple Dijon Vinaigrette Recipe
- 1/4 Package organic beets
- 1/4 teaspoon Olive oil
- 1/4 teaspoon Dried thyme
- 0.13 teaspoon Sea salt
- 0.13 cup Raw unsalted pecans
- 1/2-3/4 teaspoon Maple syrup
- 0.13 teaspoon Sea salt
- 0.06 teaspoon Cayenne pepper
- 1/4 Package organic baby or regular arugula
- 1/4 Pear, sliced
- 0.06 Package kite hill foods cream cheese, or any cheese of choice, goat would work well
- 0.08 cup Olive oil
- 0.08 cup White wine vinegar
- 1/4 teaspoon Garlic powder
- 1/4 tablespoon Maple syrup
- 1/4 tablespoon Dijon mustard
Nutrition
value
value
391
calories per serving
36 g Fat3 g Protein13 g Carbs5 g FiberOther
Current Totals
- Fat36g
- Protein3g
- Carbs13g
- Fiber5g
MacroNutrients
- Carbs13g
- Protein3g
- Fiber5g
Fats
- Fat36g
Vitamins & Minerals
- Calcium48mg
- Iron2mg
- Vitamin A125mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B916mcg
- Vitamin B12< 1mcg
- Vitamin C5mg
- Vitamin E4mg
- Copper< 1mcg
- Magnesium37mg
- Manganese< 1mg
- Phosphorus78mg
- Selenium3mcg
- 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
Recipe By Marys Whole Life