Directions:
- Preheat oven to 400°F. Wrap beets in foil and bake until tender when pierced with knife, about 1 hour 30 minutes. Cool slightly, then peel. Cut each beet into 8 wedges. Place in medium bowl. Cover.
- Whisk oil and vinegar in small bowl. Mix in minced shallots. Pour 3 tablespoons dressing over warm beets; toss. Cool. (Can be prepared 1 day ahead. Cover beets and remaining dressing separately; refrigerate. Bring dressing to room temperature before continuing.)
- Combine spinach, endive and 3/4 cup nuts in large bowl. Pour remaining dressing over; toss. Season with salt and pepper. Divide among plates. Sprinkle cheese over. Top with beets and 1/4 cup nuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 392.59 Kcal (1644 kJ) | ||
| Calories from fat | 158.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.64g | 27% | |
|---|---|---|---|
| Cholesterol | 6.52mg | 2% | |
| Sodium | 438.89mg | 18% | |
| Potassium | 347.21mg | 7% | |
| Total Carbs | 45.99g | 15% | |
| Sugars | 6.2g | 25% | |
| Dietary Fiber | 37.81g | 151% | |
| Protein | 18.52g | 37% | |
| Vitamin C | 98.6mg | 164% | |
| Iron | 13.1mg | 73% | |
| Calcium | 510mg | 51% | |
| Amount Per 100 g | |||
| Calories | 35.39 Kcal (148 kJ) | ||
| Calories from fat | 14.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.59g | 27% | |
|---|---|---|---|
| Cholesterol | 0.59mg | 2% | |
| Sodium | 39.56mg | 18% | |
| Potassium | 31.3mg | 7% | |
| Total Carbs | 4.15g | 15% | |
| Sugars | 0.56g | 25% | |
| Dietary Fiber | 3.41g | 151% | |
| Protein | 1.67g | 37% | |
| Vitamin C | 8.9mg | 164% | |
| Iron | 1.2mg | 73% | |
| Calcium | 46mg | 51% | |
* 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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