Chioggia beet salad
User Reviews
5
4 reviews
Excellent
Chioggia beet salad
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This simple chioggia beet salad lets the colorful, crisp and tasty beets shine.
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Ingredients
- 2 tablespoon almonds or sliced, slivered
- 1 beetroot chioggia variety
- 2 handfuls arugula rocket
- 1 oz goat cheese
For maple vinaigrette
- 1 tablespoon olive oil
- ½ tablespoon balsamic vinegar
- 1 teaspoon maple syrup
Instructions
- Gently toast the almonds in a dry skillet/frying pan or under a broiler/grill. Keep a close eye on them so they turn golden brown but don't burn then set aside to cool.
- Peel the outside layer off the chioggia beet then carefully make thin slices with a mandolin or wide vegetable peeler. Try to make as complete circles as you can but even part slices are good.
- Place the arugula on two plates and top with the slices of beet, crumbled goat cheese and the toasted almonds.
- Shake together the vinaigrette ingredients (oil, vinegar and maple syrup) in a small jar or whisk in a small bowl. Drizzle over the salad and serve.
Nutrition Information
Show Details
Calories
196kcal
(10%)
Carbohydrates
10g
(3%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Cholesterol
7mg
(2%)
Sodium
93mg
(4%)
Potassium
290mg
(6%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
635IU
(13%)
Vitamin C
5mg
(6%)
Calcium
87mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2as
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 10g | 3% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 7mg | 2% |
| Sodium | 93mg | 4% |
| Potassium | 290mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 635IU | 13% |
| Vitamin C | 5mg | 6% |
| Calcium | 87mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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