Directions:
- Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake at 400° for 1 hour or until tender. Remove foil; allow beets to cool.
- In a microwave-safe bowl, combine sweet potato and water. Cover and microwave on high for 5-6 minutes or until tender. Drain and cool.
- Peel beets and cut into small wedges. On four salad plates, arrange the lettuce, fennel, beets and sweet potato. Sprinkle with nuts. Whisk the vinegar, water, honey, mustard, garlic, salt and pepper; gradually whisk in oil. Drizzle over salads. Serve immediately. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 198.08 Kcal (829 kJ) | ||
| Calories from fat | 115.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.86g | 20% | |
|---|---|---|---|
| Sodium | 224.12mg | 9% | |
| Potassium | 376.06mg | 8% | |
| Total Carbs | 19.26g | 6% | |
| Sugars | 10.34g | 41% | |
| Dietary Fiber | 3.22g | 13% | |
| Protein | 2.73g | 5% | |
| Vitamin C | 5.7mg | 9% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.2mg | 7% | |
| Calcium | 36.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 140.96 Kcal (590 kJ) | ||
| Calories from fat | 82.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.15g | 20% | |
|---|---|---|---|
| Sodium | 159.5mg | 9% | |
| Potassium | 267.62mg | 8% | |
| Total Carbs | 13.71g | 6% | |
| Sugars | 7.36g | 41% | |
| Dietary Fiber | 2.29g | 13% | |
| Protein | 1.94g | 5% | |
| Vitamin C | 4.1mg | 9% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 0.9mg | 7% | |
| Calcium | 26.2mg | 4% | |
* 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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