argentine

Roasted Beet and Orange Salad with Walnuts and Goat Cheese

Name: Roasted Beet and Orange Salad with Walnuts and Goat Cheese
Yield: 1 serving
Cuisine: argentine
Ingredients: 168 g beet, trimmed; 46 g arugula; 137 g orange, peeled and segmented; 27 g walnuts; 53 g goat cheese; 14 g olive oil; 9 g red wine vinegar; 2 g salt; 0.76 g black pepper

This roasted dish pairs beet, trimmed with orange, peeled and segmented, walnuts and goat cheese. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced Vegetarian Gluten free Heart friendly High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

22 g Protein

40 g Carbohydrates

48 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

168g beet, trimmed 74 kcal
46g arugula 12 kcal
137g orange, peeled and segmented 64 kcal
27g walnuts 177 kcal
53g goat cheese 193 kcal
14g olive oil 124 kcal
9g red wine vinegar 7 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

beet
Preheat the oven to 425 F. Wrap the beet in foil and roast 45-60 minutes until a knife slides in easily; cool slightly and peel, then slice.
orangeolive oilred wine vinegarsaltblack pepper
Whisk olive oil, red wine vinegar, orange juice, salt, and black pepper to make a dressing.
arugula
Toss arugula with half the dressing on a plate.
beetorangewalnutsgoat cheese
Top with sliced beet, orange segments, walnuts, and goat cheese. Drizzle remaining dressing over the top.
Let sit 2 minutes to meld, then serve.