Directions:
- Preheat oven to 375°.
- Leave root and 1-inch stem on beets; scrub with a brush. Place beets and 1 cup water in a 13 x 9-inch glass or ceramic baking dish; cover tightly with foil. Bake at 375° for 1 hour and 30 minutes or until tender. Cool beets slightly. Trim off roots; rub off skins. Cut beets into wedges; cool completely.
- Place greens and parsley in a large bowl; toss. Combine vinegar, salt, and pepper, stirring with a whisk. Gradually drizzle in oil, stirring constantly with a whisk. Drizzle dressing over greens mixture; toss gently. Arrange 1 cup salad on each of 8 plates; top evenly with beets. Top each serving with 1 tablespoon cheese and 1 1/2 teaspoons nuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1142.09 Kcal (4782 kJ) | ||
| Calories from fat | 1008.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 112.07g | 172% | |
|---|---|---|---|
| Cholesterol | 99.86mg | 33% | |
| Sodium | 2249.92mg | 94% | |
| Potassium | 408.04mg | 9% | |
| Total Carbs | 24.56g | 8% | |
| Sugars | 21.91g | 88% | |
| Dietary Fiber | 2.36g | 9% | |
| Protein | 7.85g | 16% | |
| Vitamin C | 13.1mg | 22% | |
| Iron | 1.2mg | 7% | |
| Calcium | 125.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 321.51 Kcal (1346 kJ) | ||
| Calories from fat | 283.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.55g | 172% | |
|---|---|---|---|
| Cholesterol | 28.11mg | 33% | |
| Sodium | 633.37mg | 94% | |
| Potassium | 114.87mg | 9% | |
| Total Carbs | 6.91g | 8% | |
| Sugars | 6.17g | 88% | |
| Dietary Fiber | 0.66g | 9% | |
| Protein | 2.21g | 16% | |
| Vitamin C | 3.7mg | 22% | |
| Iron | 0.4mg | 7% | |
| Calcium | 35.3mg | 13% | |
* 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.
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