Beet Salad With Oregano, Pecans, And Goat Cheese

Need a gluten free, lacto ovo vegetarian, and primal salad? Beet Salad With Oregano, Pecans, And Goat Cheese could be a tremendous recipe to try. This recipe makes 6 servings with 199 calories, 6g of protein, and 14g of fat each. For $1.79 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. If you have aged balsamic vinegar, oregano, olive oil, and a few other ingredients on hand, you can make it. This recipe from finecooking.com has 48 fans. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 64%, this dish is pretty good. Roasted Beet Salad with Goat Cheese and Pecans + $25 Gift Card Giveaway, Roasted Beet Noodles with Goat Cheese and Pecans, and Roasted Beet Salad with Oranges, Pecans & Feta Cheese are very similar to this recipe.

Servings: 6

 

Ingredients:

3 Tbs. aged balsamic vinegar

4 oz. soft goat cheese, crumbled

Sea salt or kosher salt and freshly ground black pepper

3 Tbs. extra-virgin olive oil

2 Tbs. chopped fresh oregano

1/4 cup chopped lightly toasted pecans

8 to 10 medium beets (red, golden, or a combination)

Equipment:

steamer basket

sauce pan

pot

knife

bowl

Cooking instruction summary:

If the beets have leaves and stems, trim off the leaves and all but 1/4 inch of the stems. Wash the beets. In a large saucepan or stockpot fit with a steamer basket, steam the beets until a paring knife enters them easily, 30 to 45 minutes, depending on their size. Set aside until cool enough to handle but still warm. Peel the beets; the skin will rub right off. Trim and discard the tops and tails and cut the beets into thick wedges. Transfer the beets to a large serving bowl and drizzle with the olive oil and vinegar. Season with a generous pinch of salt and pepper. Sprinkle the goat cheese, oregano, and pecans over the beets and serve. Make Ahead Tips You can cook, peel, and cut the beets up to 6 hours ahead. Refrigerate, and return to room temperature before finishing. nutrition information (per serving): Calories (kcal): 140, Fat (kcal): 11, Fat Calories (g): 100, Saturated Fat (g): 3, Protein (g): 4, Monounsaturated Fat (g): 6, Carbohydrates (mg): 7, Polyunsaturated Fat (mg): 1.5, Sodium (g): 110, Cholesterol (g): 5, Fiber (g): 1, Photo: Scott Phillips Rate this Recipe and View Reviews

 

Step by step:


1. If the beets have leaves and stems, trim off the leaves and all but 1/4 inch of the stems. Wash the beets. In a large saucepan or stockpot fit with a steamer basket, steam the beets until a paring knife enters them easily, 30 to 45 minutes, depending on their size. Set aside until cool enough to handle but still warm. Peel the beets; the skin will rub right off. Trim and discard the tops and tails and cut the beets into thick wedges.

2. Transfer the beets to a large serving bowl and drizzle with the olive oil and vinegar. Season with a generous pinch of salt and pepper. Sprinkle the goat cheese, oregano, and pecans over the beets and serve. Make Ahead Tips You can cook, peel, and cut the beets up to 6 hours ahead. Refrigerate, and return to room temperature before finishing.


(mg)

1. 7, Polyunsaturated Fat

2. 5, Sodium


nutrition information (per serving)

1. Calories


(kcal)

1. 140, Fat

2. 11, Fat Calories


(g)

1. 100, Saturated Fat

2. 3, Protein

3. 4, Monounsaturated Fat

4. 6, Carbohydrates

5. 110, Cholesterol

6. 5, Fiber

7. Photo: Scott Phillips

8. Rate this Recipe and View Reviews


Nutrition Information:

Quickview
198k Calories
5g Protein
14g Total Fat
13g Carbs
12% Health Score
Limit These
Calories
198k
10%

Fat
14g
22%

  Saturated Fat
4g
25%

Carbohydrates
13g
5%

  Sugar
8g
10%

Cholesterol
8mg
3%

Sodium
351mg
15%

Get Enough Of These
Protein
5g
12%

Manganese
0.66mg
33%

Folate
126µg
32%

Fiber
4g
17%

Vitamin K
15µg
15%

Copper
0.28mg
14%

Potassium
407mg
12%

Iron
2mg
11%

Phosphorus
107mg
11%

Magnesium
38mg
10%

Vitamin E
1mg
10%

Vitamin B2
0.13mg
8%

Calcium
75mg
8%

Vitamin B6
0.15mg
7%

Vitamin C
5mg
7%

Zinc
0.8mg
5%

Vitamin A
261IU
5%

Vitamin B1
0.08mg
5%

Vitamin B5
0.35mg
3%

Vitamin B3
0.57mg
3%

Selenium
1µg
2%

covered percent of daily need
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