Beet and Hearts of Palm Salad Recipe

Staff Writer
Beet and Hearts of Palm Salad Recipe
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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Ready in
1 h, 30 m
4
Servings
75
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.

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.

Nutritional Facts

Total Fat
3g
5%
Sugar
3g
N/A
Saturated Fat
2g
8%
Cholesterol
7mg
2%
Protein
5g
10%
Carbs
9g
3%
Vitamin A
19µg
2%
Vitamin C
10mg
16%
Vitamin K
0.4µg
0.5%
Calcium
112mg
11%
Fiber
4g
14%
Folate (food)
85µg
N/A
Folate equivalent (total)
85µg
21%
Iron
3mg
19%
Magnesium
49mg
12%
Monounsaturated
0.8g
N/A
Niacin (B3)
0.6mg
2.9%
Phosphorus
114mg
16%
Polyunsaturated
0.3g
N/A
Potassium
314mg
9%
Riboflavin (B2)
0.1mg
6.1%
Sodium
500mg
21%
Zinc
2mg
10%

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