Chioggia Beet Salad with Ricotta Salata and Hazelnuts Recipe

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Chioggia Beet Salad with Ricotta Salata and Hazelnuts
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Ingredients:

  • 1/4 cup hazelnut or olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 6 small chioggia beets, peeled and sliced very thin
  • 1/4 cup torn mint leaves

Directions:

  1. Whisk together lemon juice, oil, salt, and pepper in a large bowl. Add beets and toss to coat evenly. Sprinkle with remaining ingredients.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1126.07 Kcal (4715 kJ)
Calories from fat 905.3 Kcal
% Daily Value*
Total Fat 100.59g 155%
Cholesterol 199.83mg 67%
Sodium 3361mg 140%
Potassium 594.38mg 13%
Total Carbs 28.89g 10%
Sugars 17.31g 69%
Dietary Fiber 8.77g 35%
Protein 52.96g 106%
Vitamin C 13mg 22%
Vitamin A 0.8mg 26%
Iron 4.4mg 24%
Calcium 453.9mg 45%
Amount Per 100 g
Calories 299.5 Kcal (1254 kJ)
Calories from fat 240.78 Kcal
% Daily Value*
Total Fat 26.75g 155%
Cholesterol 53.15mg 67%
Sodium 893.92mg 140%
Potassium 158.09mg 13%
Total Carbs 7.68g 10%
Sugars 4.6g 69%
Dietary Fiber 2.33g 35%
Protein 14.09g 106%
Vitamin C 3.5mg 22%
Vitamin A 0.2mg 26%
Iron 1.2mg 24%
Calcium 120.7mg 45%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 30.1
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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