Roasted Beet Salad With Goat Cheese, Eggs, Pomegranate, and Marcona Almond Vinaigrette Recipe

Roasted Beet Salad With Goat Cheese, Eggs, Pomegranate, and Marcona Almond Vinaigrette Recipe
13 Ingredients
  • 1 1/2 pounds beets, peels on, greens removed, scrubbed clean
  • 1 tablespoon vegetable oil
  • Kosher salt and freshly ground black pepper
  • 1/4 cup toasted marcona almonds, roughly chopped (see note above)
  • 1 tablespoon honey
  • 1 tablespoon sherry vinegar
  • 1 tablespoon finely minced shallot (about 1 small)
  • 3 tablespoons extra-virgin oliveo oil
  • 2 small white onion, finely sliced (about 1/2 cup)
  • 1/2 cup pomegranate seeds
  • 4 ounces goat cheese
  • 2 to 3 hard boiled eggs, quartered
  • 1/2 cup leaves from the center of 1 head of celery
Nutrition
245
12% daily value
6 servings
                                       
                                            low-​carb, vegetarian, gluten-​free
     

Fat

28% 19

Saturated

21% 4

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 4

Carbs

4% 13

Carbs (net)

- 9

Fiber

15% 4

Sugars

- 7

Sugars, added

- 3

Protein

19% 9

Cholesterol

24% 71

Sodium

20% 478

Calcium

12% 119

Magnesium

28% 118

Potassium

12% 584

Iron

17% 3

Zinc

9% 1

Phosphorus

24% 170

Vitamin A

48% 428

Vitamin C

41% 37

Thiamin (B1)

8% 0

Riboflavin (B2)

27% 0

Niacin (B3)

5% 1

Vitamin B6

17% 0

Folate equivalent (total)

10% 39

Folate (food)

- 39

Folic acid

- 0

Vitamin B12

9% 0

Vitamin D

116% 17

Vitamin E

38% 6

Vitamin K

794% 952

Sugar alcohols

- 0

Water

- 161
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