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Receta Roasted Beet Salad with Goat Cheese, Carrots, and Toasted Pecans
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Ingredientes
- 1 pound baby beets
- 1 rosemary sprig, about 3 inches
- 1/4 c. extra virgin olive oil
- 1/2 t. fine sea salt
- 1/4 t. fresh ground pepper
- 2 T. Champagne vinegar
- 1/2 t. Dijon mustard
- 1/2 t. Agave nectar
- Salt and pepper to taste
- 5 oz. organic mixed baby greens
- 4 oz. goat cheese, sliced into rounds
- 1/2 c. shredded carrots
- 1/4 c. toasted pecan halves
View Full Recipe at Eliots Eats
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 690g | |
| Calories 1136 | |
| Calories from Fat 789 | 69% |
| Total Fat 89.95g | 112% |
| Saturated Fat 25.09g | 100% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 2299mg | 96% |
| Potassium 1416mg | 40% |
| Total Carbs 54.13g | 14% |
| Dietary Fiber 18.7g | 62% |
| Sugars 29.09g | 19% |
| Protein 34.25g | 55% |
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