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  • Summary

    Allow time for the beets to roast and cool; then enjoy this salad with a lemony-olive oil dressing.

    Ingredients

    • 2 bunches trimmed beets
    • 3 tablespoons extra-virgin olive oil
    • Juice of 1 lemon
    • 2 teaspoons honey
    • 1 minced clove garlic
    • 1 teaspoon fennel seeds
    • 1 teaspoon caraway seeds
    • Coarse salt and freshly ground black pepper
    • 4 cups baby spinach, divided
    • 1 cup fresh parsley leaves, divided
    • Thinly sliced red onion

    Instructions

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 159 % Daily Value *
    • Total Fat: 11 g 16.82%
    • Saturated Fat: 2 g 7.51%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 106 mg 4.43%
    • Calcium: 92 mg 9.15%
    • Potassium: 318 mg 9.08%
    • Magnesium: 0 mg 0%
    • Iron: 3 mg 18.64%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 13 g %
    • Dietary Fiber: 4 g 15.73%
    • Sugar: 7 g
    • Protein: 3 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 99.43%
    • Vitamin C 66.95%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables2
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq