Broccoli Beet Salad with Raspberry Vinaigrette

4.7
(7)
6 Reviews
3 Photos

This easy salad is perfect for the dieter or for those who love to eat well. The goat cheese and dressing add needed levels of flavor to these nutrient-packed veggies.

Submitted by BeachBaby
Updated on January 14, 2022
3
Prep Time:
20 mins
Total Time:
20 mins
Servings:
8
Yield:
8 servings
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 8 servings

  • 2 heads broccoli, cut into bite-size pieces

  • ½ red onion, cut into slivers

  • 1 (15 ounce) can dark red kidney beans, rinsed and drained

  • 1 (14.5 ounce) can no-salt-added beets - drained, rinsed, and halved

  • ⅓ cup raspberry jam

  • ½ cup red wine vinegar

  • ¼ cup olive oil

  • ¼ teaspoon salt

  • 1 cup pecans

  • ¼ cup crumbled goat cheese

Directions

  1. Mix broccoli, red onion, kidney beans, and beets in a large bowl.

  2. Whisk raspberry jam, vinegar, olive oil, and salt in a small bowl; pour over vegetable mixture. Toss broccoli salad with pecans and goat cheese.

Nutrition Facts (per serving)

296 Calories
18g Fat
29g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 296
% Daily Value *
Total Fat 18g 24%
Saturated Fat 3g 14%
Cholesterol 4mg 1%
Sodium 244mg 11%
Total Carbohydrate 29g 11%
Dietary Fiber 7g 26%
Total Sugars 13g
Protein 8g 15%
Vitamin C 69mg 77%
Calcium 82mg 6%
Iron 2mg 12%
Potassium 396mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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