Photo: Matheus Cenali
Roasted Beets with Pear, Apple and Arugula Recipe
13 ingredients
Serves 6
openrecipes
This is a great easy salad which uses winter vegetables and fruits and turns salad into something totally unique.
Estimated Nutrition (whole recipe, rough)
653
Calories
7g
Protein
35g
Fat
89g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pear | 1 medium (178g) | 101 |
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large beets roasted and chopped
- 1 small onion thin sliced and roasted
- 1 small bunch of fresh arugula
- 1 bosc pear thin sliced
- 1 granny smith apple thin sliced
- Balsamic vinaigrette: Make your own or use store bought
- 2 tablespoons balsamic vinegar
- 1/4 cup olive oil
- 1 teaspoon dry Italian seasoning
- 1 pinch of sugar
- Salt and pepper
- Gorgonzola crumbles to garnish
- 1/4 cup chopped pecans
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes