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Roasted Autumn Harvest Salad
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Make this roasted autumn harvest salad for a delicious and healthy side dish. The recipe is featured in "Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook."
Ingredients
- 1/4 cup extra-virgin olive oil
- 8 baby red or golden beets, or 4 medium beets scrubbed and trimmed
- 8 shallots, peeled and cut in half if large
- 4 medium parsnips (about 1 pound), peeled and cut into 3-inch lengths (halve the thicker end pieces lengthwise)
- 6 long carrots, scrubbed well or peeled, halved lengthwise
- Coarse salt and freshly ground pepper
- 2 tablespoons fresh rosemary leaves (from 2 sprigs)
- 2 bunches arugula, trimmed and washed well (6 cups)
- Shallot Vinaigrette for Roasted Autumn Harvest Salad
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 197 % Daily Value *
- Total Fat: 10 g 15.07%
- Saturated Fat: 1 g 6.9%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 100 mg 4.16%
- Calcium: 85 mg 8.47%
- Potassium: 706 mg 20.17%
- Magnesium: 0 mg 0%
- Iron: 1 mg 8.22%
- Zinc: 0 mg 0%
- Total Carbohydrate: 26 g %
- Dietary Fiber: 6 g 25.37%
- Sugar: 12 g
- Protein: 3 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 431.31%
- Vitamin C 25.15%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables5
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total2 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
