Roasted beet and arugula salad with goat cheese (recipe)
| Roasted beet and arugula salad with goat cheese (recipe) | |
|---|---|
| Name | Roasted beet and arugula salad with goat cheese |
| Ingredients | Olive oil • Arugula leaves • Pecans • Rice vinegar • Sherry wine vinegar |
| Cooktime (in hours) | 1 |
| Totaltime (in hours) | 1 |
| Keto friendliness | Keto friendly |
| Calories | 242.3 |
| Fat | 24.4 |
| Protein | 5 |
| Carbohydrate | 3.3 |
| Fiber | 1.8 |
| Net carbohydrates | 1.5 |
| Sugar | 1.5 |
| Saturated fat | 5.2 |
| Cholesterol (mg) | 11.2 |
| Sodium | 80.9 |
| Servings | 4 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Roasted beet and arugula salad with goat cheese (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Recipe instructions
- Preheat oven to 375 degrees F.
- Wash the beets and coat with 1 tbsp of the oil.
- Wrap in several layers of foil and bakefor 1 hour or until tender.
- Let cool to room temp or refrigerate.
- This may be done in advance.
- With a knife, scrap off the beet skin, and cut in 1-inch cubes.
- Add to a mixing bowl, and add the rest of the ingredients, except the goat cheese.
- Toss well to combine, and divide on to 4 plates.
- Crumble over the cheese, and serve.
Food tags
NA
Roasted beet and arugula salad with goat cheese (recipe) details
Time:
Prep Time in Hours and Mins:1H
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Contributors: Prab R. Tumpati, MD
