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Roasted Beet and Arugula Salad with Orange Beet Vinaigrette
THE FOODIE PHYSICIAN11Ingredients
70Minutes
430Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 golden beets (or medium red, about 12 ounces, scrubbed clean)
- olive oil
- 4 oz. baby arugula
- 1/4 cup walnuts (chopped)
- 1 oz. goat cheese (crumbled)
- 1/2 cup beet juice (Natalie’s Orange)
- 2 tsp. balsamic vinegar
- 1 tsp. Dijon mustard
- 1/2 cup extra-virgin olive oil
- kosher salt
- freshly ground black pepper
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat360 |
| % DAILY VALUE |
| Total Fat40g62% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium300mg13% |
| Potassium500mg14% |
| Protein6g |
| Calories from Fat360 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber4g16% |
| Sugars8g |
| Vitamin A130% |
| Vitamin C20% |
| Calcium15% |
| Iron10% |
* 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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