Beets With Blue Cheese and Spiced Pecans
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 170.5
- Total Fat: 12.6 g
- Cholesterol: 10.9 mg
- Sodium: 264.6 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 3.1 g
- Protein: 4.5 g
View full nutritional breakdown of Beets With Blue Cheese and Spiced Pecans calories by ingredient
Number of Servings: 3
Ingredients
-
* 1 tablespoon apple-cider, balsamic or red-wine vinegar
* 1 tbl extra-virgin olive oil
* 3 tbls crumbled blue or gorgonzola cheese
* 15 halves spiced pecans, roughly chopped
* 1/2 shallot, minced
* 3 medium-size beets, tops removed
* Salt and freshly ground black pepper
* A few handfuls of torn arugula leaves
Directions
Wrap beets individually in foil, twisting the ends, and place on a baking sheet. Bake 60 to 90 minutes, or until a fork easily pierces the flesh.
In a small bowl, combine the shallot, vinegar and a pinch of salt and pepper. Let stand for at least 5 minutes; whisk in olive oil to make a vinaigrette.
Remove beets from oven and unwrap them. When cool enough to handle, peel off the skin with your fingers or a small knife. Slice into wedges or 1/3-inch-thick rounds and place in a serving bowl.
Add vinaigrette and toss to coat evenly. Top with cheese, walnuts and arugula leaves. (To save time, beets can be roasted the day before, refrigerated, then reheated.)
Number of Servings: 3
Recipe submitted by SparkPeople user DANICAYAYA1.
In a small bowl, combine the shallot, vinegar and a pinch of salt and pepper. Let stand for at least 5 minutes; whisk in olive oil to make a vinaigrette.
Remove beets from oven and unwrap them. When cool enough to handle, peel off the skin with your fingers or a small knife. Slice into wedges or 1/3-inch-thick rounds and place in a serving bowl.
Add vinaigrette and toss to coat evenly. Top with cheese, walnuts and arugula leaves. (To save time, beets can be roasted the day before, refrigerated, then reheated.)
Number of Servings: 3
Recipe submitted by SparkPeople user DANICAYAYA1.