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Sliced Chioggia Beet Salad with Parsley Pesto and Goat Cheese
5 from 3 votes

Sliced Chioggia Beet Salad with Parsley Pesto and Goat Cheese

A fresh, unique winter salad plate featuring beets!

Prep Time
15 mins
Total Time
15 mins
Servings: 4 Servings
Calories: 104 kcal
Course: Salad
Cuisine: American

Ingredients

  • 1 beet sliced, chioggia variety, medium
  • 1 beet sliced, medium golden variety
  • 2 ounces goat cheese
  • 2 tablespoons cashew nuts raw
  • parsley pesto to taste

Instructions

    Cup of Yum
  1. Prepare the parsley pesto according to instructions.
  2. Wash the beets and peel them.
  3. Using a mandolin slicer, thinly slice the beets and arrange them on a plate.
  4. Sprinkle on the goat cheese and cashew pieces. Drizzle desired amount of parsley pesto over everything.
  5. Serve alongside your favorite entre.

Nutrition Information

Serving 1Serving (of 4) Calories 104kcal (5%) Carbohydrates 7g (2%) Protein 5g (10%) Fat 6g (9%) Saturated Fat 3g (15%) Monounsaturated Fat 2g (10%) Cholesterol 11mg (4%) Sodium 110mg (5%) Fiber 2g (8%) Sugar 5g (10%)

Nutrition Facts

Serving: 4 Servings

Amount Per Serving

Calories 104

% Daily Value*

Serving 1Serving (of 4)
Calories 104kcal 5%
Carbohydrates 7g 2%
Protein 5g 10%
Fat 6g 9%
Saturated Fat 3g 15%
Monounsaturated Fat 2g 10%
Cholesterol 11mg 4%
Sodium 110mg 5%
Fiber 2g 8%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.