Roasted Beet Salad With Pumpkin Seeds Recipe

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Ingredients

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Ingredients:

Serving

2 lbs beets, fresh
2 tbsp olive oil
1 tbsp honey
1 tsp dijon mustard
2 tbsp lemon juice, fresh
1 pinch salt
baby spinach (optional)
1/4 cup pumpkin seeds, toasted

Directions:

Preheat oven to 450.
Wash and place each beet in tin foil. Roast for 45 - 1 hour - depending on size. (I pull my beets out when they are individually done, so that the smaller ones don't get overcooked) The beets taste better when they are undercooked.
Let cool on the counter for 15 minutes. With gloves, peel the beets and cut into cubes.
Stir honey with mustard in a medium bowl until combined; slowly whisk in lemon juice and salt. Add beets, gently toss to coat.
If making in advance, bring to room temperature before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	95.51 Kcal (400 kJ)
Calories from fat	32.39 Kcal
		% Daily Value*
Total Fat	3.6g	6%
Cholesterol	4.95mg	2%
Sodium	113.7mg	5%
Potassium	400.5mg	9%
Total Carbs	13.79g	5%
Sugars	10.21g	41%
Dietary Fiber	3.42g	14%
Protein	3.7g	7%
Vitamin C	7.3mg	12%
Iron	1.2mg	7%
Calcium	24.8mg	2%

Amount Per 100 g
Calories	72.71 Kcal (304 kJ)
Calories from fat	24.66 Kcal
		% Daily Value*
Total Fat	2.74g	6%
Cholesterol	3.77mg	2%
Sodium	86.55mg	5%
Potassium	304.88mg	9%
Total Carbs	10.5g	5%
Sugars	7.77g	41%
Dietary Fiber	2.6g	14%
Protein	2.81g	7%
Vitamin C	5.5mg	12%
Iron	0.9mg	7%
Calcium	18.9mg	2%

* 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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