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Puntarelle-Citrus Salad with Roasted Beets
FOOD AND WINE15Ingredients
70Minutes
450Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. baby beets
- 1/2 cup extra virgin olive oil (divided)
- 2 1/4 tsp. fine sea salt (divided)
- 2 lemons
- 2 medium garlic cloves (minced)
- 2 tsp. honey
- 1 tsp. Dijon mustard
- 1/4 tsp. black pepper
- 1 head curly endive (or puntarelle, about 1 ¼ pounds)
- 1 Tbsp. fresh flat leaf parsley (finely chopped)
- 1 Tbsp. chopped fresh dill (finely)
- 1 Tbsp. chopped fresh mint (finely)
- 1 Tbsp. fresh tarragon (finely chopped)
- 2 cups citrus (mixed, segments, from 2 blood oranges, 2 Cara Cara oranges, and 1 grapefruit)
- 2 oz. ricotta salata cheese (shaved, about ½ cup)
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium1510mg63% |
| Potassium1300mg37% |
| Protein8g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber14g56% |
| Sugars28g |
| Vitamin A80% |
| Vitamin C160% |
| Calcium20% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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