Roasted Beet Salad
Source: EatingWell Magazine, March/April 2015
Make Ahead Tip: Prepare through Step 4, cover and refrigerate for up to 1 day; finish Step 5, cover and refrigerate for up to 1 day more.
Serving Size: about 2/3 cup
134.8 calories; protein 2.2g 5% DV; carbohydrates 11.1g 4% DV; exchange other carbs 0.5; dietary fiber 2.2g 9% DV; sugars 7.8g; fat 9.7g 15% DV; saturated fat 1.1g 6% DV; cholesterolmg; vitamin a iu 42IU 1% DV; vitamin c 4.1mg 7% DV; folate 70.7mcg 18% DV; calcium 21.8mg 2% DV; iron 0.7mg 4% DV; magnesium 25.8mg 9% DV; potassium 235.2mg 7% DV; sodium 150.4mg 6% DV; thiamin 0.1mg 5% DV; added sugar 3g.
1 vegetable, 2 fat