Beet Spinach Salad Recipe

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Beet Spinach Salad
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Ingredients
6
Count
Nutrition
148
Calories
Total time
10
Minutes
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Ingredients:

Directions:

  1. Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-60 minutes or until tender. Remove from the water; cool. Peel beets and cut into 1-in. wedges.
  2. Divide spinach among four plates. Top with apples, orange and beets. Drizzle with vinaigrette; sprinkle with hazelnuts. Yield: 4 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 148.01 Kcal (620 kJ)
Calories from fat 36.62 Kcal
% Daily Value*
Total Fat 4.07g 6%
Sodium 253.85mg 11%
Potassium 803.84mg 17%
Total Carbs 25.75g 9%
Sugars 16.87g 67%
Dietary Fiber 6.72g 27%
Protein 5.17g 10%
Vitamin C 34.5mg 57%
Iron 2.8mg 15%
Calcium 74.1mg 7%
Amount Per 100 g
Calories 59.76 Kcal (250 kJ)
Calories from fat 14.79 Kcal
% Daily Value*
Total Fat 1.64g 6%
Sodium 102.5mg 11%
Potassium 324.57mg 17%
Total Carbs 10.4g 9%
Sugars 6.81g 67%
Dietary Fiber 2.71g 27%
Protein 2.09g 10%
Vitamin C 13.9mg 57%
Iron 1.1mg 15%
Calcium 29.9mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.5
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

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