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Honey Balsamic Beet Salad
Ingredients
- 2 pounds baby beets, trimmed and scrubbed
- 1/2 cup balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 cups watercress or arugula
- 1 1/2 cups cooked quinoa
- Chopped fresh tarragon
Directions
1. Preheat oven to 400 degrees F. Place beets in a 3-quart rectangular baking dish. In a small bowl whisk together the balsamic vinegar, olive oil, and honey. Pour over beets. Sprinkle with salt and pepper. Cover and roast in a 400 degrees F oven for 40 minutes or until beets are tender when pierced with a knife.
2. On a platter combine watercress, quinoa, and beets. Drizzle with the roasting liquid. Top with chopped tarragon.
Nutrition Facts
(Honey Balsamic Beet Salad)
- Servings Per Recipe 8,
- cal. (kcal) 113,
- Fat, total (g) 3,
- chol. (mg) 5,
- sat. fat (g) 1,
- carb. (g) 20,
- Monosaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 10,
- pro. (g) 3,
- vit. A (IU) 437,
- vit. C (mg) 10,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 101,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 106,
- Potassium (mg) 365,
- calcium (mg) 40,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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