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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
Roasted Beet & Arugula Salad with Maple Dijon Vinaigrette
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ingredients serves

serves4
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Ingredients for Roasted Beet & Arugula Salad with Maple Dijon Vinaigrette Recipe

  • 1 Package organic beets
  • 1 teaspoon Olive oil
  • 1 teaspoon Dried thyme
  • 1/2 teaspoon Sea salt
  • 1/2 cup Raw unsalted pecans
  • 2-3 teaspoon Maple syrup
  • 1/2 teaspoon Sea salt
  • 1/4 teaspoon Cayenne pepper
  • 1 Package organic baby or regular arugula
  • 1 Pear, sliced
  • 1/4 Package kite hill foods cream cheese, or any cheese of choice, goat would work well
  • 0.33 cup Olive oil
  • 0.33 cup White wine vinegar
  • 1 teaspoon Garlic powder
  • 1 tablespoon Maple syrup
  • 1 tablespoon Dijon mustard
Nutrition
value
391
calories per serving
36 g Fat3 g Protein13 g Carbs5 g FiberOther

Current Totals

  • Fat
    36g
  • Protein
    3g
  • Carbs
    13g
  • Fiber
    5g

MacroNutrients

  • Carbs
    13g
  • Protein
    3g
  • Fiber
    5g

Fats

  • Fat
    36g

Vitamins & Minerals

  • Calcium
    48mg
  • Iron
    2mg
  • Vitamin A
    125mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    16mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    5mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    37mg
  • Manganese
    < 1mg
  • Phosphorus
    78mg
  • Selenium
    3mcg
  • 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 Marys Whole Life