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Nutrition Facts
Serving Size 227 g
(Approx. 6 Servings)
Amount Per Serving
Calories 180 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 70 mg 3%
Total Carbohydrate 18 g 6%
Dietary Fiber 4 g 16%
Sugars 10 g
Protein 9 g
Vitamin A 50% Iron 15%
Vitamin C 45% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Beautiful Beet Salad
Prep Time
35 minutes
Cook Time
15 minutes
Total Time
50 minutes
6  People


Recipe makes 6 Servings

1 1/2 cup(s) beets, peeled, diced into 1/2-inch cubes
1 Tsp ground cinnamon
1 Tsp ground nutmeg
2 Tbsp olive oil
2 cup(s) green swiss chard, washed
3 cup(s) H-E-B Baby Spinach & Arugula Blend
3 fresh basil, chopped
2 cup(s) frozen edamame, shelled, cooked
1 pomegranate, seeds removed and set aside
1 cup(s) hot house cucumbers, diced
2 Tbsp lemon, juiced
2 Tbsp olive oil
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Preheat oven to 450ºF.
Toss beets with cinnamon and nutmeg, drizzle with olive oil, and spread on baking sheet in a single layer.
Roast beets for 15 minutes or until tender. Cool to room temperature.
Separate the chard leaves from the stems. Dice stems into small pieces and reserve. Shred leaves of swiss chard as desired for base of salad.
Combine chard leaves with baby kale/arugula blend in a salad bowl to make salad base. Add basil and cilantro.
Add beets, edamame, pomegranate seeds, chard stems, and cucumber to salad base. Toss vigorously until well mixed.
Make dressing by whisking lemon juice and olive oil together in a small bowl.
Drizzle dressing over salad and toss to mix.


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