Roasted Beet Dinner Salad

The rich loamy tones of roasted beets and buttery avocado join forces with crisp greens, thin-sliced apple and toasted walnuts in a powerhouse dinner salad. Top it with a quick honey/mustard dressing, add an artisan roll and enjoy this dinner salad feast.

You already may have roasted beets in the fridge from Sunday. If not, plan on roasting beets today. (Wear some latex gloves as you handle the cooked beets.)

Grocery List: Roasted Beet Dinner Salad
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Roasted Beet Dinner Salad

Produce

Garlic (if needed)

sweet onion (if needed)

red or green leaf lettuce (if needed)

4 oz. baby spinach leaves

cucumber (if needed…you’ll need about 1/2 a cucumber tonight)

red bell pepper (if needed)

4-6 small to medium-sized beets

2 Roma tomatoes or 12 cherry tomatoes

one tart apple 

3 oz.  walnut halves (if needed)

Canned/Dried Foods

Extra-virgin olive oil (if needed)

one 8 oz. can sliced water chestnuts 

dried tarragon (if needed)

Frozen Foods

Chickenless tenders (if eating meatless)

Meat/Fish/Poultry

One cooked, boneless, skinless chicken breast (if eating meat and if none in freezer at home)

Chilled Foods/Dairy

orange juice (if needed)

crumbled feta cheese

Additional Items

1 loaf of Artisan bread or 1 artisan roll each

 

Nutritional Value: Roasted Beet Dinner Salad

Nutritional Analysis

Beet Salad

Per Serving

Calories: 650

Protein: 25 g

Carbohydrates: 85 g

Total Fat: 24 g

(Saturated Fat:) 3.5 g

Dietary Fiber: 12 g

Cholesterol: 10 mg

Sodium: 820 mg

% calories from fat: 34.5 %

Serving Size:

One 18 oz. salad with dressed with 3.2 oz. orange/tarragon dressing – topped with chopped tenders, feta and walnuts and 1 large French dinner roll.