Fennel, Citrus & Roasted Beet Salad
Source: EatingWell Magazine, January/February 2014
Make Ahead Tip: To make ahead: Roast beets (Steps 1-2), peel and refrigerate for up to 3 days. Bring to room temperature before adding to salad.
Serving Size: about 1 cup
239 calories; protein 3.6g 7% DV; carbohydrates 22.7g 7% DV; dietary fiber 6.1g 24% DV; sugars 15.7g; fat 16.1g 25% DV; saturated fat 2.2g 11% DV; cholesterolmg; vitamin a iu 1285.8IU 26% DV; vitamin c 50.7mg 84% DV; folate 123.6mcg 31% DV; calcium 68.3mg 7% DV; iron 1.4mg 8% DV; magnesium 42mg 15% DV; potassium 703.3mg 20% DV; sodium 434.2mg 17% DV; thiamin 0.1mg 11% DV; added sugar 1g.
1 fruit, 1 1/2 vegetable, 3 fat