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Beet Greens Salad with Cherries and Pecans
A delicious and simple salad using those leftover beet greens with cherries, pecans, and parmesan cheese.
Prep Time
15 mins
Total Time
15 mins
Servings:
2
Calories:
596 kcal
Course:
Side Dish, Lunch, Dinner
Cuisine:
North American, Mediterranean, Italian, American
Ingredients
- ½ cup basil balsamic vinaigrette
- 8 oz beet greens about 5 cups, from one bunch of beets
- ½ cup cherries pitted and cut in half
- ½ cup pecans
- ½ cup Parmesan Cheese for topping, shaved
Instructions
- Tear the beet greens into bite size pieces and add them to a large bowl along with the cherries and pecans. Drizzle the basil balsamic vinaigrette over the top and toss well.
- Serve on a platter or individual plates topped with shaved parmesan cheese.
Cup of Yum
Notes
- Give the pecans a quick toast in warm oven to make them extra crunchy and delicious! About 300° for 5 minutes will do. Perfect if you already have the oven running.
Nutrition Information
Calories
596kcal
(30%)
Carbohydrates
16g
(5%)
Protein
14g
(28%)
Fat
56g
(86%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
21g
(124%)
Monounsaturated Fat
21g
(105%)
Cholesterol
17mg
(6%)
Sodium
657mg
(27%)
Potassium
1070mg
(23%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
7405IU
(148%)
Vitamin C
37mg
(41%)
Calcium
450mg
(45%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 596
% Daily Value*
| Calories | 596kcal | 30% |
| Carbohydrates | 16g | 5% |
| Protein | 14g | 28% |
| Fat | 56g | 86% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 21g | 124% |
| Monounsaturated Fat | 21g | 105% |
| Cholesterol | 17mg | 6% |
| Sodium | 657mg | 27% |
| Potassium | 1070mg | 23% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 7405IU | 148% |
| Vitamin C | 37mg | 41% |
| Calcium | 450mg | 45% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.