Warm Roasted Beet Salad With Spinach and Blue Cheese

55 mins (prep 15, cooking 40)
10 ingredients
4 servings
Courtesy of the Oregonian, a great fall/winter salad to serve with rosemary chicken, fish, or a nice dijon fennel pork loin.

Categories:  <-60-mins , salad , greens , north-american , free-of... , cheese , pacific-northwest , eggs~dairy , time-to-make , egg-free , lunch~snacks , american , spinach , vegetarian , vegetable ,
Share on Newzsocial



Serving Size (245.96 g)
Servings 4
Amount per Serving
Calories 228.27 Calories from Fat 136.62
% Daily Value *
Total Fat 15.18g 93.39%
Saturated Fat 2.1g 42.07%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 613.23mg 102.2%
Total Carbohydrate 21.68g 28.91%
Dietary Fiber 6.35 g 101.61%
Sugars 15.33 g %
Protein 3.65g 29.21%
Vitamin A 74.84IU% Vitamin C 11.11mg%
Calcium 36.71mg% Iron 1.9mg%
*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:
chopped fresh thyme, fresh ground black pepper, sherry wine vinegar, baby spinach, blue cheese


Similar Recipes