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Vegetable Beet Salad
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60 minutes
4 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 4.4% of RDA
• Calories: 19.8% of RDA
• Carbs: 4.3% of RDA
• Fat (total lipid): 15.9% of RDA
• Fiber: 15.2% of RDA
• Fructose: 2.7% of RDA
• Protein: 2.5% of RDA
• Sodium: 6.3% of RDA
• Sugar: 22.2% of RDA
• Vitamin A (IU): 202% of RDA
• Vitamin B6: 8.2% of RDA
• Vitamin C: 35.7% of RDA
• Iron: 6.2% of RDA
• Magnesium: 8.8% of RDA
• Manganese: 6.7% of RDA
• Niacin: 4.4% of RDA
• Potassium: 10.8% of RDA
• Zinc: 3.3% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
INGREDIENTS
Amount
Measure
Ingredient
 
3
whole
ends trimmed and peeled.
 
1
whole
peeled, sliced in half and sliced into long, thin strips.
 
4
cups
loosely packed.
 
4
whole
ends trimmed and sliced.
 
2
whole
cut into wedges.
 
1
whole
peeled and grated.
 
3/4
cups
chopped.
 
4
tbsp
 
4
tbsp
 
 
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PREPARATION
1.
Preheat oven to 375F.
PREPARING THE BEETS
2.
Trim the edges off and peel the beets.
3.
Place, flat side down, in a shallow baking dish with 1" of water.
4.
Cover with foil and place in oven for 30-40 minutes, or until tender when poked with a fork.
5.
When done, allow to cool and then slice into 1/2" thick slices.
PREPARING THE VEGETABLES
6.
Trim the edges off the radishes and slice into rounds.
7.
Peel the cucumber and slice in half. Slice into thin strips (a mandolin helps with this).
8.
Peel and grate the carrot and chop the red cabbage.
9.
Trim the ends off of each tomato and cut into half and then into wedges.
ASSEMBLING THE SALAD
10.
Place 1 cup of mixed greens into each bowl.
11.
Evenly divide the vegetables between each bowl.
12.
Sprinkle 1 tbsp sunflower seeds over the vegetables and 1 tbsp balsamic vinaigrette over the salad. Toss well and serve.
"PAIRS WITH" RECIPES:
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 396
Protein 2.78 g
Carbohydrates 12.0 g
Iron 1.17 mg
Fiber 4.25 g
Calcium 44.2 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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