Beet and Hearts of Palm Salad Recipe

Beet and Hearts of Palm Salad Recipe
Staff Writer
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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4
Servings
58
Calories Per Serving
Deliver Ingredients

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

Total Fat
2g
3%
Sugar
2g
2%
Saturated Fat
1g
4%
Carbohydrate, by difference
9g
7%
Protein
1g
2%
Calcium, Ca
18mg
2%
Folate, total
15µg
4%
Magnesium, Mg
2mg
1%
Phosphorus, P
25mg
4%
Sodium, Na
111mg
7%

Beet Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Beet Cooking Tip

Different vegetables have different cooking times – cook different types separately and then combine.