Beet and Goat Cheese Salad
| 7 | 5 | 654 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 0 min | 1 |
Ingredients
| 4 beet(s) | Beets, boiled, drained (Buy the pre-cooked vacuum packed beets) |
| 4 tbsp | Goat cheese, semi-soft (or use feta cheese, crumbled) |
| 2 tbsp | Walnuts (roughly chopped) |
| 1/4 cup | Arugula (optional) |
| 2 tbsp | Extra virgin olive oil |
| 1 tbsp | Lemon juice |
| 1 pinch | Himalayan salt |
Instructions
1. In a serving bowl, mix the olive oil, lemon and salt to make the dressing
2. Roughly cut the pre-cooked beets into squares and add to the bowl, mixing to coat
3. Add the arugula and walnuts and toss again
4. Finish with crumbled cheese
Nutrition Facts
Per Portion
Calories
654
Calories from fat
435
Calories from saturated fat
113
Total Fat
48 g
Saturated Fat
12.6 g
Trans Fat
0.0 g
Polyunsaturated Fat
10.5 g
Monounsaturated Fat
24 g
Cholesterol
12.8 mg
Sodium
602 mg
Potassium
1319 mg
Total Carbohydrate
42 g
Dietary Fiber
8.7 g
Sugars
32 g
Protein
16.6 g
Dietary servings
Per Portion
| Fruit | 0.1 |
| Meat Alternative | 0.5 |
| Milk Alternative | 0.7 |
| Vegetables | 5.3 |
Energy sources
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