Directions:
- Bake beets, covered with foil, at 400° for 30 minutes or until tender. Cool, remove skins, and cut into thin wedges.
- Cook corn in boiling water to cover until crisp-tender, and drain. Plunge into ice water to stop the cooking process; drain. Repeat with green beans and peas.
- Toss spinach and lettuce with 1/4 cup Shallot Vinaigrette in a large bowl. Cut corn kernels from cobs, and combine with beets, beans, peas, and red onion. Top greens with beet mixture, walnuts, and goat cheese. Drizzle with dressing to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1506.61 Kcal (6308 kJ) | ||
| Calories from fat | 773.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 86g | 132% | |
|---|---|---|---|
| Cholesterol | 124.22mg | 41% | |
| Sodium | 1051.3mg | 44% | |
| Potassium | 3098.38mg | 66% | |
| Total Carbs | 119.7g | 40% | |
| Sugars | 40.8g | 163% | |
| Dietary Fiber | 33.21g | 133% | |
| Protein | 76.63g | 153% | |
| Vitamin C | 81.3mg | 136% | |
| Vitamin A | 2mg | 67% | |
| Iron | 15.4mg | 86% | |
| Calcium | 1363mg | 136% | |
| Amount Per 100 g | |||
| Calories | 107.43 Kcal (450 kJ) | ||
| Calories from fat | 55.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.13g | 132% | |
|---|---|---|---|
| Cholesterol | 8.86mg | 41% | |
| Sodium | 74.96mg | 44% | |
| Potassium | 220.93mg | 66% | |
| Total Carbs | 8.54g | 40% | |
| Sugars | 2.91g | 163% | |
| Dietary Fiber | 2.37g | 133% | |
| Protein | 5.46g | 153% | |
| Vitamin C | 5.8mg | 136% | |
| Vitamin A | 0.1mg | 67% | |
| Iron | 1.1mg | 86% | |
| Calcium | 97.2mg | 136% | |
* 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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