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Stacked Beet Salad with Crispy Shallots & Herb-Infused Oil {AIP, paleo, vegan}
HEARTBEET KITCHEN8Ingredients
60Minutes
180Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 bunch red beets (stems & leaves removed, about 3)
- 1 bunch gold beets (stems & leaves removed, about 3)
- 3 oz. baby arugula
- 2 Tbsp. olive oil
- 1/4 tsp. salt
- 1 shallot (large, thinly sliced, or 2 small)
- 1 piece garlic bulb (green, and stem, thinly sliced, if you can’t find green garlic, use two green onions)
- coarse salt (for garnish, optional)
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium530mg22% |
| Potassium900mg26% |
| Protein6g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber7g28% |
| Sugars16g |
| Vitamin A20% |
| Vitamin C30% |
| Calcium8% |
| 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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