Beet Salad with Feta Cheese
From Gem's Vegetarian Cooking
Adapted from Beet Salad with Goat Cheese
Salad:
- 2 beets (about 6 oz)
- 2 tbs toasted walnuts, chopped
- 5 oz lettuce (I used Romaine)
- 2 oz feta cheese
Dressing:
- 1/4 cup orange juice
- 2 tbs balsamic vinegar
- 1 tsp brown sugar
Cover the beets with water and cook until tender (about 40 minutes). Peel the beets and then chop them. When beets are cool, add walnuts, lettuce and feta cheese. Pour desired amount of dressing over salad (I usually only put 1-2 tbs of dressing on one serving of salad).
To make the dressing, mix all the ingredients together.
Nutritional Information
Servings Per Recipe: 2
13% of calories from protein
44% of calories from carbs
43% of calories from fat
| Calories | 163.59 |
| Total Fat | 8.14 g |
| Saturated Fat | 2.62 g |
| Polyunsaturated Fat | 3.70 g |
| Monounsaturated Fat | 1.34 g |
| Omega-3 | 0.79 g |
| Omega-6 | 2.91 g |
| Cholesterol | 12.62 |
| Sodium | 228.59 mg |
| Potassium | 544.38 mg |
| Total Carbohydrate | 18.68 g |
| Dietary Fiber | 4.27 g |
| Sugars | 13.70 g |
| Protein | 5.32 g |
| Vitamin A | 84 % |
| Vitamin C | 55 % |
| Calcium | 16 % |
| Iron | 9 % |
| Vitamin D | 0 % |
| Vitamin E | 0 % |
| Vitamin K | 92 % |
| Thiamin | 8 % |
| Riboflavin | 12 % |
| Niacin | 4 % |
| Vitamin B6 | 10 % |
| Folate | 49 % |
| Vitamin B12 | 4 % |
| Biotin | 0 % |
| Pantothenic Acid | 4 % |
| Phosphorus | 13 % |
| Iodine | 0 % |
| Magnesium | 11 % |
| Zinc | 7 % |
| Selenium | 5 % |
| Copper | 11 % |
| Manganese | 32 % |
| Chromium | 0 % |
| Molybdenum | 0 % |
| Chloride | 0 % |
