hungarian

Goat Cheese and Walnut Stuffed Beets with Arugula

This roasted dish pairs beet, large with goat cheese, walnuts, chopped and arugula. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Medium

Balanced Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

26 g Protein

40 g Carbohydrates

46 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

265g beet, large 117 kcal
70g goat cheese 255 kcal
25g walnuts, chopped 164 kcal
58g arugula 14 kcal
8g olive oil 71 kcal
10g balsamic vinegar 2 kcal
8g honey 24 kcal
1g black pepper 1 kcal
1g salt 0 kcal

Cooking instructions

beet
Heat oven to 400 F (205 C). Wrap beet in foil and roast 45-60 minutes until a knife slides in easily. Cool 10 minutes, then peel.
beet
Cut beet in half and scoop a small cavity in each half. Chop the scooped beet and set aside.
goat cheesewalnutshoneyblack pepper
Mix goat cheese with chopped walnuts, honey, and black pepper.
beetgoat cheese
Stuff beet halves with the goat cheese mixture. Return to oven on a small tray for 8-10 minutes to warm through.
arugulaolive oilbalsamic vinegarsalt
Toss arugula with olive oil, balsamic vinegar, and a pinch of salt.
beetarugula
Serve warm stuffed beets over arugula, sprinkled with the chopped beet bits.