Ny Times Beet Salad Recipe

Looking for an easy NY Times Beet Salad recipe? Learn how to make NY Times Beet Salad using healthy ingredients.


Submitted by maryeliza2

Makes 6 servings



Beets, arugula, pine nuts, goat cheese

Recipe Ingredients for NY Times Beet Salad

32 oz Beets
0.5 cup Olive Oil
1 tbsp Vinegar red wine
1 cup, shredded Radicchio
1/2 cup, chopped Endive
0.5 cup Pine Nuts, Pignolia, Dried
6 oz Goat, Soft Type Cheese

Recipe Directions for NY Times Beet Salad

  1. Roast beets

  2. Mix dressing

  3. Toss salad

Categories

Salads

Nutrition Facts
Serving Size 222.2g
Amount Per Serving
Calories
381
Calories from Fat
288
% Daily Value*
Total Fat
32.0g
49%
Saturated Fat
7.2g
36%
Trans Fat
0.0g
Cholesterol
13mg
4%
Sodium
224mg
9%
Potassium
571mg
16%
Total Carbohydrates
17.2g
6%
Dietary Fiber
3.6g
14%
Sugars
12.7g
Protein
9.5g
Vitamin A 9% Vitamin C 11%
Calcium 7% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
B-
  Good points
  • Low in cholesterol
  • High in manganese
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