Directions:
- Line a baking sheet with foil. Place beets on foil; sprinkle lightly with water. Wrap tightly in foil. Bake at 350° for 40-45 minutes or until tender; cool. Peel and cut beets into thin slices.
- Place carrots in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender.
- On salad plates, arrange the beet and carrot slices, overlapping the slices. Sprinkle with cheese and shallot. In a small bowl, whisk the vinegar, mint, oil, sugar, salt and pepper; drizzle over vegetables. Sprinkle with chives. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 815.12 Kcal (3413 kJ) | ||
| Calories from fat | 393.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.77g | 67% | |
|---|---|---|---|
| Cholesterol | 98.56mg | 33% | |
| Sodium | 512.22mg | 21% | |
| Potassium | 874.88mg | 19% | |
| Total Carbs | 92.09g | 31% | |
| Sugars | 65.15g | 261% | |
| Dietary Fiber | 11.2g | 45% | |
| Protein | 20.79g | 42% | |
| Vitamin C | 17.8mg | 30% | |
| Vitamin A | 1.4mg | 46% | |
| Iron | 82.3mg | 457% | |
| Calcium | 485.3mg | 49% | |
| Amount Per 100 g | |||
| Calories | 256.72 Kcal (1075 kJ) | ||
| Calories from fat | 124.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.78g | 67% | |
|---|---|---|---|
| Cholesterol | 31.04mg | 33% | |
| Sodium | 161.32mg | 21% | |
| Potassium | 275.54mg | 19% | |
| Total Carbs | 29g | 31% | |
| Sugars | 20.52g | 261% | |
| Dietary Fiber | 3.53g | 45% | |
| Protein | 6.55g | 42% | |
| Vitamin C | 5.6mg | 30% | |
| Vitamin A | 0.4mg | 46% | |
| Iron | 25.9mg | 457% | |
| Calcium | 152.9mg | 49% | |
* 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.
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