Roasted “arnold Farm” Beet Salad With Arugula and Goat Cheese
120 mins (prep 30, cooking 90)
11 ingredients
4 servings
The beets for executive chef Wolfgang Birk’s colorful salad come from nearby Arnold Farm. It is served at Gaylord National’s Old Hickory Steakhouse near Washington, D.C.

Categories:  salad , easy , 3-steps-or-less , <-4-hours , time-to-make ,
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Serving Size (136.74 g)
Servings 4
Amount per Serving
Calories 452.47 Calories from Fat 368.1
% Daily Value *
Total Fat 40.9g 251.68%
Saturated Fat 16.81g 336.23%
Trans Fat 0.0 %
Cholesterol 59.53mg 79.38%
Sodium 255.81mg 42.64%
Total Carbohydrate 3.8g 5.06%
Dietary Fiber 0.94 g 15.02%
Sugars 2.41 g %
Protein 18.86g 150.9%
Vitamin A 2335.04IU% Vitamin C 8.97mg%
Calcium 601.1mg% Iron 2.03mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
baby beets, red, fresh thyme sprigs, salt and pepper, chopped fresh parsley, chopped fresh marjoram