Roasted Beet, Shallot and Pecan Salad Recipe

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Roasted Beet, Shallot and Pecan Salad
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Ingredients:

Directions:

  1. Preheat oven to 375°F. Brush large baking sheet with 1/2 tablespoon olive oil. Place beets on prepared baking sheet and roast beets 30 minutes. Add shallots to same sheet. Sprinkle beets and shallots with salt and pepper and roast 30 minutes. Push beets and shallots away from 1 corner of sheet and scatter pecans in corner. Roast beets, shallots and pecans until vegetables are tender and pecans are golden brown, about 6 minutes. Cool vegetables and pecans to room temperature, about 15 minutes.
  2. Whisk remaining 6 tablespoons olive oil, vinegar and garlic in small bowl to blend. Season dressing to taste with salt and pepper.
  3. Transfer pecans and shallots to large bowl and add lettuce. Peel and slice beets; add to salad. Toss salad with enough dressing to coat. Sprinkle with Gorgonzola cheese and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 540.97 Kcal (2265 kJ)
Calories from fat 349.5 Kcal
% Daily Value*
Total Fat 38.83g 60%
Cholesterol 10.63mg 4%
Sodium 284.57mg 12%
Potassium 1037.04mg 22%
Total Carbs 43.56g 15%
Sugars 21.64g 87%
Dietary Fiber 10.37g 41%
Protein 12.81g 26%
Vitamin C 19.3mg 32%
Vitamin A 0.1mg 5%
Iron 3.5mg 19%
Calcium 177.2mg 18%
Amount Per 100 g
Calories 164.4 Kcal (688 kJ)
Calories from fat 106.21 Kcal
% Daily Value*
Total Fat 11.8g 60%
Cholesterol 3.23mg 4%
Sodium 86.48mg 12%
Potassium 315.15mg 22%
Total Carbs 13.24g 15%
Sugars 6.57g 87%
Dietary Fiber 3.15g 41%
Protein 3.89g 26%
Vitamin C 5.9mg 32%
Iron 1.1mg 19%
Calcium 53.8mg 18%

* 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

  • 13.3
    Points
  • 15
    PointsPlus

Good Points

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

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