Roasted-Beet Salad With Goat Cheese, Eggs, Pomegranate, And Marcona Almond Vinaigrette Recipe
Recipe By Serious Eats
Simply roasted beets in a honey-sweetened vinaigrette with goat cheese, boiled eggs, and marcona almonds.
4.7
24 Rating -
Rate
Non Vegdiet
2hr total
2hr total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Roasted-Beet Salad With Goat Cheese, Eggs, Pomegranate, And Marcona Almond Vinaigrette Recipe
- 0.38 pound Beets, peels on, greens removed, scrubbed clean
- 1/4 tablespoon Vegetable oil
- As required Kosher Salt And Freshly Ground Black Pepper
- 0.06 cup Toasted marcona almonds, roughly chopped
- 1/4 tablespoon Honey
- 1/4 tablespoon Sherry vinegar
- 1/4 tablespoon Finely minced shallot
- 3/4 tablespoon Extra virgin olive oil
- 0.13 cup Pomegranate seeds
- 1/2 Small white onions, finely sliced
- 1 ounce Goat Cheese
- 1/2-3/4 Hard boiled eggs, quartered
Nutrition
value
value
424
calories per serving
27 g Fat17 g Protein28 g Carbs9 g FiberOther
Current Totals
- Fat27g
- Protein17g
- Carbs28g
- Fiber9g
MacroNutrients
- Carbs28g
- Protein17g
- Fiber9g
Fats
- Fat27g
Vitamins & Minerals
- Calcium265mg
- Iron6mg
- Vitamin A111mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9247mcg
- Vitamin B120mcg
- Vitamin C22mg
- Vitamin E5mg
- Copper< 1mcg
- Magnesium120mg
- Manganese1mg
- Phosphorus324mg
- Selenium23mcg
- Zinc2mg
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 Serious Eats