Roasted Beet Salad with Raspberry Vinaigrette Recipe

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Roasted Beet Salad with Raspberry Vinaigrette
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Ingredients:

Directions:

  1. Preheat oven to 425º.
  2. Leave root and 1 inch of stem on the beets; scrub with a brush. Place beets on a foil-lined baking sheet. Bake at 425º for 45 minutes or until tender; cool. Trim off beet roots, and rub off skins. Coarsely chop beets. Combine beets, onion, and celery in a large bowl.
  3. Combine vinegar and remaining ingredients. Pour over beet mixture; toss gently to coat. Serve at room temperature or chilled.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 101.27 Kcal (424 kJ)
Calories from fat 0.01 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 251.7mg 10%
Potassium 657.97mg 14%
Total Carbs 23.3g 8%
Sugars 16.85g 67%
Dietary Fiber 6.12g 24%
Protein 4g 8%
Vitamin C 10.7mg 18%
Iron 1.9mg 11%
Calcium 37.2mg 4%
Amount Per 100 g
Calories 45.29 Kcal (190 kJ)
Calories from fat 0.01 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 112.56mg 10%
Potassium 294.25mg 14%
Total Carbs 10.42g 8%
Sugars 7.53g 67%
Dietary Fiber 2.74g 24%
Protein 1.79g 8%
Vitamin C 4.8mg 18%
Iron 0.8mg 11%
Calcium 16.6mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.2
    Points
  • 2
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

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