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Chopped Roasted Beet Salad with Feta and Lemon Zest Vinaigrette
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1.8 hours
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
feta cheese
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
feta cheese
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
feta cheese
brown sugar
This recipe has no customizations.
 
Nutrition to Note
This recipe has Sodium as 55.1% (as a percentage of RDA).
 
You may need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.4% of RDA
• Calories: 14.1% of RDA
• Carbs: 7.2% of RDA
• Fat (total lipid): 31.9% of RDA
• Fiber: 19.1% of RDA
• Fructose: 1.1% of RDA
• Protein: 8.7% of RDA
• Sodium: 55.1% of RDA
• Sugar: 36.0% of RDA
• Vitamin A (IU): 19.6% of RDA
• Vitamin B6: 14.6% of RDA
• Vitamin C: 24.5% of RDA
• Iron: 1.8% of RDA
• Magnesium: 18.5% of RDA
• Manganese: 13.9% of RDA
• Niacin: 6.8% of RDA
• Potassium: 16.5% of RDA
• Zinc: 12.7% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
19.7
g
Calories
282
 
Fiber
5.36
g
Iron
0.334
mg
Protein
9.75
g
Sodium
745
mg
Sugars
11.3
g
Fat (total lipid)
19.5
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
2
lbs
+
-
 
 
4
oz
+
-
 
crumbled.
 
1/4
cups
+
-
 
minced.
 
1/4
cups
+
-
 
slivered or sliced.
 
2
cloves
+
-
 
crushed or minced.
 
2
tbsp
+
-
 
 
1
tbsp
+
-
 
 
1
whole
+
-
 
zested.
 
2
tsp
+
-
 
fresh squeezed.
 
1
tsp
+
-
 
 
1/2
tsp
+
-
 
 
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PREPARATION
ROASTING THE BEETS
1.
Pre-heat oven to 400 degrees F.
2.
Cut off beet leaves. Clean and scrub the beets free of dirt. Place the beets in an oven safe dish and cover with aluminum foil.
3.
Bake for about 1 hour or until beets are tender when easily pierced through with a fork or toothpick. Remove beets from oven and allow to cool for about 30 minutes or until cool enough to comfortably handle.
4.
Using paper towels or wearing plastic gloves (unless you want to scrub your hands thoroughly after to get the beet stains out) rub off the beet skins and slice the beet top stub off of the beets. If the skin does not rub off easy, then use a vegetable peeler to carefully peel the skin.
5.
Cut beets into bite-sized pieces. Set aside.
MAKING THE DRESSING
6.
In medium bowl, combine all dressing ingredients (garlic, olive oil, balsamic vinegar, lemon zest, lemon juice, brown sugar, salt, and pepper).
7.
Toss together chopped beets, vinaigrette, feta, parsley, and almonds until everything is combined. Season with salt and pepper to taste.
8.
Serve at room temperature or chilled.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 282
Protein 9.75 g
Carbohydrates 19.7 g
Iron 0.33 mg
Fiber 5.36 g
Calcium 24.2 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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