Photo: Anna Pelzer
Pickled Beet and Goat Cheese Salad with Maple Roasted Pecans
9 ingredients
10 min
2
openrecipes
Leafy greens, beets, tangy and creamy chévre goat cheese, maple roasted pecans, a sprinkle of dill, all drizzled with olive oil, balsamic reduction and a little pickled beet juice. Oh yum!
Estimated Nutrition (whole recipe, rough)
521
Calories
12g
Protein
43g
Fat
29g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Beet | 1/2 cup (85g) | 35 |
| Spinach | 1 cup raw (30g) | 7 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups Lettuce Or Mixed Greens Chopped
- 1 cup Kale, Chopped
- 8 whole Pickled Beets, Cut Into Bite Sized Pieces
- ¼ cups Chevre Goat Cheese
- ¼ cups Maple Roasted Pecans (or Any Roasted Pecans)
- 2 Tablespoons Chopped Fresh Dill
- 2 Tablespoons Olive Oil
- 2 Tablespoons Balsamic Reduction
- 2 Tablespoons Pickled Beet Juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes