Spicy Beet and Carrot Salad Recipe

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Spicy Beet and Carrot Salad
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Ingredients:

Directions:

  1. Preheat oven to 450 degrees F (230 degrees C). Spray a 9x13-inch roasting pan with cooking spray.
  2. Place the carrots and onion on one side of the pan, and the beets on the other side. Spray the vegetables with cooking spray. Cover pan with aluminum foil.
  3. Roast the vegetables in the preheated oven for 20 minutes, then uncover pan and roast until browned and tender, about 20 more minutes.
  4. Whisk together the honey, ground chipotle pepper, Dijon mustard, olive oil, tea, apple cider vinegar, and salt until the mixture is smooth and the salt has dissolved. Place the roasted carrots, onion, and beets into a large bowl, and pour the dressing over the vegetables. Gently toss vegetables to coat with dressing.
  5. To serve, place 1 cup of arugula on each of 5 salad plates, then top with 1 cup of the dressed vegetables and 1/2 ounce of goat cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 192.9 Kcal (808 kJ)
Calories from fat 73.32 Kcal
% Daily Value*
Total Fat 8.15g 13%
Cholesterol 14.89mg 5%
Sodium 262.13mg 11%
Potassium 706.28mg 15%
Total Carbs 24.74g 8%
Sugars 15.9g 64%
Dietary Fiber 6.33g 25%
Protein 7.99g 16%
Vitamin C 14.6mg 24%
Vitamin A 0.9mg 30%
Iron 1.4mg 8%
Calcium 209.2mg 21%
Amount Per 100 g
Calories 71.01 Kcal (297 kJ)
Calories from fat 26.99 Kcal
% Daily Value*
Total Fat 3g 13%
Cholesterol 5.48mg 5%
Sodium 96.5mg 11%
Potassium 260.01mg 15%
Total Carbs 9.11g 8%
Sugars 5.85g 64%
Dietary Fiber 2.33g 25%
Protein 2.94g 16%
Vitamin C 5.4mg 24%
Vitamin A 0.3mg 30%
Iron 0.5mg 8%
Calcium 77mg 21%

* 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

  • 3.7
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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