Roasted Beet Salad
The earthy richness of beets are worked into a salad with crispy lettuce, toasted chopped walnuts and sliced hardboiled egg. The fresh zing of mango pieces adds the coup de grace to this flavor festival.
It’s all topped with a honey mustard dressing and served with an artisan roll.
Grocery List: Roasted Beet Salad
Friday, Roasted Beat Dinner Salad
Produce
garlic (if needed)
1 sweet onion
red or green leaf lettuce (if needed)
Napa cabbage (if needed)
cucumber (if needed)
red bell pepper (if needed)
green bell pepper (if needed)
3 medium sized beets
cherry tomatoes (if needed)
1 fresh mango
1 oz. walnut halves
Canned/Dried Foods
low sodium vegetable broth (if needed)
rice wine vinegar (if needed)
Prepared mustard (if needed)
honey (if needed)
Frozen Foods
Meat/Fish/Poultry
Chilled Foods/Dairy
eggs (if needed)
Additional Items
1 artisan French roll per diner (if needed)
Nutritional Value: Roasted Beet Dinner Salad
Nutritional Analysis
Meal Totals
Beet Salad with sliced Egg, Artisan Roll and Honey Mustard Dressing
Calories: 650
Protein: 19 g
Carbohydrates: 78 g
Total Fat: 29 g
(Saturated Fat: 4.5 g
Dietary Fiber: 9 g
Cholesterol: 185 mg
Sodium: 720 mg
% calories from fat: 41.9 %
Serving Size:
1 large dinner salad (1/2 recipe ingredients) with 1 artisan roll and 2 T. dressing.
