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Nutrition Facts

  Servings Per Recipe: 4
  Serving Size: 1 serving

Amount Per Serving
  Calories 201.3
  Total Fat 14.4 g
      Saturated Fat 3.8 g
      Polyunsaturated Fat 7.3 g
      Monounsaturated Fat 2.6 g
  Cholesterol 16.7 mg
  Sodium 311.0 mg
  Potassium 415.0 mg
  Total Carbohydrate 14.0 g
      Dietary Fiber 4.2 g
      Sugars 8.6 g
  Protein 5.0 g
  Vitamin A 33.1 %
  Vitamin B-12 5.3 %
  Vitamin B-6 8.2 %
  Vitamin C 18.3 %
  Vitamin D 0.0 %
  Vitamin E 1.9 %
  Calcium 12.1 %
  Copper 5.1 %
  Folate 35.1 %
  Iron 8.1 %
  Magnesium 8.2 %
  Manganese 21.0 %
  Niacin 3.0 %
  Pantothenic Acid     3.7 %
  Phosphorus     11.3 %
  Riboflavin 12.3 %
  Selenium 5.2 %
  Thiamin 4.5 %
  Zinc 6.5 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Roasted Beet Salad

View the full Roasted Beet Salad Recipe & Instructions
Submitted by: CHEF_MEG

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Roasted Beet Salad

90 calories of Grapeseed Oil, (0.75 tbsp)

53 calories of Beets, fresh, (1.50 beet (2" dia))

51 calories of Feta Cheese, (0.13 cup, crumbled)

7 calories of Fresh Express Fancy field greens salad, (1 cup)

2 calories of Tarragon Vinegar, (0.38 tbsp)

1 calories of Thyme, fresh, (0.75 tsp)


Nutrition & Calorie Comments  

Nice way to change out the use of beets and it is so pretty. Since we had no Feta cheese on hand, I did add a little salt. Submitted by:
PEGJW111

(8/18/12)
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I've roasted beets in a water bath as well as in foil with nonstick spray. Personally? I prefer the nonstick spray because it gives the beats a better roasted flavor. Season with salt and fresh cracked pepper.

Submitted by:
BELASARIA

(7/14/12)
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Delicious! I recommend roasting each beet individually in a piece of foil, rather than dousing them in olive oil (saves calories and fat). I stole this idea from "America's Test Kitchen Family Cookbook" and it definitely helped give the beets a tastier flavor. Submitted by:
YELENA12

(5/24/12)
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Great way to roast beets without oil. I had this recipe pre-spark and there was lots of oil and salt going into the roasting. The juice left in the roasting pan is good too. Submitted by:
MARKFSM

(9/27/11)
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Delicious! This salad will be a regular entry in my nutrition planner for lunch or dinner. Submitted by:
DRCHULA

(8/24/11)
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I absolutely love roasted beets, but I didn't think this recipe elevated them much. I more than doubled the tarragon vinegar and added a bit of kosher salt to bring out the flavor. I also used some chevre rather than feta. Submitted by:
TOMCHIK

(8/15/11)
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Great way to cook beets. You can omit the feta cheese for lower sodium. Submitted by:
ADAGIO_CON_BRIO

(7/26/11)
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why rub off the skins? I try to keep skins on for added nutrition and fiber... Submitted by:
CJGASSER

(6/13/11)
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8.6 grams of sugar? Too much in this for me. 10 grams per day are all I am allowed on my 'fructose fee' lifestyle. Doesn't leave room for a little dessert, does it? Love bets, tho', just not in my sights much.
Sylv from Oz
Submitted by:
SILVERANGEL6

(5/16/11)
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Baking makes them good...better....the BEST. Easy and so good. I can make an entire meal and not go over my protein, carb, or fat allowances. Submitted by:
HARMONY2011

(4/9/11)
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This looks great, I am going to try it! (Although I will substitute goat cheese for the feta, the latter being FAR too salty for my tastebuds.) Submitted by:
CEDARBARK1

(3/19/11)
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Any suggestions for a vegan substitution for the feta? don't say 'soy milk feta' as dairy-free cheeses are rare and very expensive here. Salted soft tofu, perhaps? Drained, rinsed white beans? Submitted by:
PHRASER

(3/9/11)
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