Romaine and Roasted-Beet Salad with Creamy Roquefort Dressing Recipe
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Directions:
- Make dressing: Whisk first 5 ingredients in small bowl to blend. Fold in Roquefort cheese and cream. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Make salad: Preheat oven to 400°F. Wrap beets tightly in foil. Bake until tender, about 1 hour 15 minutes. Cool beets; peel and cut each into wedges.
- Arrange 2 lettuce quarters crosswise on each of 6 large plates. Surround lettuce on each plate with beet wedges. Top with some onion slices and watercress sprigs. Drizzle with dressing, sprinkle with walnuts and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 350.98 Kcal (1469 kJ) | ||
| Calories from fat | 264.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.4g | 45% | |
|---|---|---|---|
| Cholesterol | 27.74mg | 9% | |
| Sodium | 467.53mg | 19% | |
| Potassium | 477.22mg | 10% | |
| Total Carbs | 16.07g | 5% | |
| Sugars | 8.75g | 35% | |
| Dietary Fiber | 4.6g | 18% | |
| Protein | 9.56g | 19% | |
| Vitamin C | 7.7mg | 13% | |
| Iron | 1.7mg | 10% | |
| Calcium | 129.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 196.97 Kcal (825 kJ) | ||
| Calories from fat | 148.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.5g | 45% | |
|---|---|---|---|
| Cholesterol | 15.57mg | 9% | |
| Sodium | 262.38mg | 19% | |
| Potassium | 267.82mg | 10% | |
| Total Carbs | 9.02g | 5% | |
| Sugars | 4.91g | 35% | |
| Dietary Fiber | 2.58g | 18% | |
| Protein | 5.36g | 19% | |
| Vitamin C | 4.3mg | 13% | |
| Iron | 1mg | 10% | |
| Calcium | 72.8mg | 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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