Roasted Beet, Pistachio and Pear Salad
65 mins (prep 15, cooking 50)
11 ingredients
2 servings
Canned beets can be used in a pinch, but fresh roasted are best. Can be made early and spooned onto lettuce at dinner time. adaapted from Cooking light.

Categories:  salad , side-dish , for-1-or-2 , fruit , north-american , nuts , equipment , <-4-hours , brunch , time-to-make , holiday , lunch~snacks , british-columbian , weeknight , oven , canadian , number-of-servings , inexpensive , pears ,
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Serving Size (14.37 g)
Servings 2
Amount per Serving
Calories 28.71 Calories from Fat 0.18
% Daily Value *
Total Fat 0.02g 0.06%
Saturated Fat 0.01g 0.09%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 0.76mg 0.06%
Total Carbohydrate 7.7g 5.13%
Dietary Fiber 0.17 g 1.37%
Sugars 7.27 g %
Protein 0.09g 0.35%
Vitamin A 3.37IU% Vitamin C 0.04mg%
Calcium 4.2mg% Iron 0.1mg%
*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:
ripe pear, diced celery, chopped pistachios, fresh lemon juice, dash salt, dash cayenne pepper, curly leaf lettuce leaves