Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
| Calories | 183.1 | Total Fat | 14.2 g |
|---|---|
| Saturated Fat | 3.9 g |
| Polyunsaturated Fat | 3.7 g |
| Monounsaturated Fat | 5.7 g |
| Cholesterol | 8.9 mg |
| Sodium | 139.3 mg |
| Potassium | 330.8 mg |
| Total Carbohydrate | 9.6 g |
| Dietary Fiber | 2.8 g |
| Sugars | 6.4 g |
| Protein | 6.2 g |
| Vitamin A | 9.3 % | Vitamin B-12 | 1.3 % |
|---|---|
| Vitamin B-6 | 7.2 % |
| Vitamin C | 12.7 % |
| Vitamin D | 1.0 % |
| Vitamin E | 6.3 % |
| Calcium | 6.2 % |
| Copper | 15.5 % |
| Folate | 25.6 % |
| Iron | 7.7 % |
| Magnesium | 8.7 % |
| Manganese | 26.0 % |
| Niacin | 2.6 % |
| Pantothenic Acid | 3.4 % |
| Phosphorus | 11.6 % |
| Riboflavin | 7.7 % |
| Selenium | 2.3 % |
| Thiamin | 4.5 % |
| Zinc | 4.9 % |
*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 with Goat Cheese and Walnuts
View the full Roasted Beet Salad with Goat Cheese and Walnuts Recipe & Instructions
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 with Goat Cheese and Walnuts
51 calories of Goat Cheese, Soft, (0.67 oz)
50 calories of Olive Oil, (0.42 tbsp)
47 calories of Walnuts, (0.06 cup, chopped)
35 calories of Beets, fresh, (1 beet (2" dia))
3 calories of Milk, nonfat, (0.04 cup)
1 calories of Parsley, (0.04 cup)
0 calories of Fresh Chives, (0.17 tsp chopped)
Calories per serving of Roasted Beet Salad with Goat Cheese and Walnuts
51 calories of Goat Cheese, Soft, (0.67 oz)
50 calories of Olive Oil, (0.42 tbsp)
47 calories of Walnuts, (0.06 cup, chopped)
35 calories of Beets, fresh, (1 beet (2" dia))
3 calories of Milk, nonfat, (0.04 cup)
1 calories of Parsley, (0.04 cup)
0 calories of Fresh Chives, (0.17 tsp chopped)
Coach's Comments
If you don’t want to roast your beets, you can boil them. Put medium beets (about 2 1/2 inches in diameter) in a pot of salted water, bring it to a simmer, and let them cook for about 25 minutes. If your beets are larger or smaller, adjust the cooking time accordingly. Poke them with a paring knife before you drain the cooking water to be sure they’re cooked through.Peeling beets is fun. After they have cooked and cooled, you can push the skin with your fingers, and it slips right off. But be forewarned: Beets will stain whatever they come in contact with, so protect your hands with plastic gloves, or wash your hands with soap immediately after peeling the beets.
Beet Greens
If you can purchase beets with the greens still attached, do. Beet greens are delicious sautéed on their own as a side vegetable or tossed with pasta. Separate the greens from the beets and keep them wrapped in a plastic bag in the vegetable bin for up to 3 to 5 days. If you’ve never had ‘em, you’
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Nutrition & Calorie Comments