2.944445
18 ratings

Beet and Hearts of Palm Salad Recipe

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Beet and Hearts of Palm Salad
Ali Rosen

Beet and Hearts of Palm Salad

If you're looking for a hearty appetizer that's still refreshing and healthy, you can't go wrong with beets and hearts of palm. 

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Notes

Note: The beets can be roasted and refrigerated up to 1 day in advance.

Ingredients

  • Dash of extra-virgin olive oil
  • 2 beets, stemmed
  • Kosher salt, to taste
  • One 14-ounce can hearts of palm, drained, patted dry, and sliced
  • 1/4 cup Manchego cheese, grated

Directions

Preheat the oven to 450 degrees.

Drizzle olive oil on the beets and season with salt. Wrap the beets tightly in aluminum foil, and place in the oven for 1 hour. Remove from the oven, and let the beets cool before peeling and slicing them. Transfer to a plate. Arrange the hearts of palm on top of the beets. Season with salt and sprinkle the cheese on top.

Nutritional Facts
Servings4
Calories Per Serving75
Total Fat3g5%
Sugar3gN/A
Saturated2g8%
Cholesterol7mg2%
Protein5g10%
Carbs9g3%
Vitamin A19µg2%
Vitamin C10mg16%
Vitamin K0.4µg0.5%
Calcium112mg11%
Fiber4g14%
Folate (food)85µgN/A
Folate equivalent (total)85µg21%
Iron3mg19%
Magnesium49mg12%
Monounsaturated0.8gN/A
Niacin (B3)0.6mg2.9%
Phosphorus114mg16%
Polyunsaturated0.3gN/A
Potassium314mg9%
Riboflavin (B2)0.1mg6.1%
Sodium500mg21%
Zinc2mg10%