Eco-friendly cooking with the Big Green Cookbook - Beet Carpaccio Salad Recipe
Ingredients
- 3 medium beets with greens
- 1 fresh apricot or small nectarine, pitted, diced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons aged balsamic or red wine vinegar
- 5 ounces organic or locally produced soft goat cheese, crumbled
- 1/3 cup coarsely chopped raw walnuts
- 1/4 teaspoon freshly ground black pepper, or to taste
View Full Recipe at This Mama Cooks!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 416g | |
| Calories 849 | |
| Calories from Fat 601 | 71% |
| Total Fat 68.75g | 86% |
| Saturated Fat 25.54g | 102% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 659mg | 27% |
| Potassium 777mg | 22% |
| Total Carbs 28.84g | 8% |
| Dietary Fiber 6.6g | 22% |
| Sugars 20.66g | 14% |
| Protein 32.25g | 52% |
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