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Roasted Beet Salad with Goat Cheese, Eggs, Pomegranate, and Marcona Almond Vinaigrette
SERIOUS EATS15Ingredients
70Minutes
400Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 1/2 lb. beets (peels on, greens removed, scrubbed clean)
- 1 Tbsp. vegetable oil
- kosher salt
- freshly ground black pepper
- 1/4 cup Marcona almonds (toasted, roughly chopped, see note above)
- 1 Tbsp. honey
- 1 Tbsp. sherry vinegar
- 1 Tbsp. shallot (finely minced, about 1 small)
- 3 Tbsp. oil (extra-virgin oliveo)
- 2 white onion (small, finely sliced, about 1/2 cup)
- 1/2 cup pomegranate seeds
- 4 oz. goat cheese
- 3 hard boiled eggs (quartered)
- 1/2 cup leaves
- 1 head celery
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories400Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat8g40% |
| Trans Fat0g |
| Cholesterol150mg50% |
| Sodium380mg16% |
| Potassium670mg19% |
| Protein16g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber7g28% |
| Sugars18g |
| Vitamin A20% |
| Vitamin C20% |
| Calcium25% |
| Iron15% |
* 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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