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Nutrition Facts
Serving Size 334 g
(Approx. 4 Servings)
Amount Per Serving
Calories 260 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 560 mg 23%
Total Carbohydrate 32 g 11%
Dietary Fiber 9 g 36%
Sugars 20 g
Protein 9 g
Vitamin A 20% Iron 20%
Vitamin C 45% Calcium 10%
*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.

Roasted Beet Salad with Sherry Shallot Vinaigrette

Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 h 15 m
4  People


Recipe makes 4 Servings

1 Lb red beets, rinsed and greens removed
1 Lb golden beets, rinsed and greens removed
1 bunch of baby spring onions
1/4 cup(s) Four J Sherry Shallot Vinaigrette, divided use
1/2 small grapefruit, skin removed and sliced into segments
1/2 Tsp freshly ground black pepper
1/4 cup(s) goat cheese, crumbled
1/4 cup(s) roasted and salted pistachios, shelled
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Preheat oven to 375°F.
Wrap beets in foil and close package securely. Roast beets 45 minutes, or until they are tender/firm (baking time may vary due to size of beets). Remove beets from oven.
Carefully unwrap and allow beets to cool before peeling. Trim root end off of green onions and remove all but about 3 inches of green top. Slice onions down the middle, the long way, being careful to keep the 2 halves intact.
Drizzle each onion half with a tiny bit of vinaigrette and place on baking tray.
When beets are cool enough to handle, remove peel with a vegetable peeler. Cut in half and then in 1/2 inch thin slices. Chill beets while finishing salad.
Broil green onion halves briefly, just to char lightly, then remove from hot pan immediately.
Lightly drizzle beets with remaining vinaigrette.
Arrange dressed beets, grapefruit slices and charred onions gently on serving platter. Top with black pepper, crumbled goat cheese and chopped pistachios.


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