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Nutrition Facts
Serving Size 276 g
(Approx. 6 Servings)
Amount Per Serving
Calories 630 Calories From Fat 430
% Daily Value*
Total Fat 48 g 74%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 110 mg 5%
Total Carbohydrate 38 g 13%
Dietary Fiber 9 g 36%
Sugars 26 g
Protein 10 g
Vitamin A 15% • Iron 4%
Vitamin C 10% • Calcium 4%
*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 & Dragonfruit Salad with Shallot Vinaigrette

Prep Time
1 h 30 m
Cook Time
1 hour
Total Time
2 h 30 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

1/3 cup(s) shallots, chopped
1/4 cup(s) fresh squeezed lime juice
2 Tbsp Walker Honey Farm Clover Honey
1 Tbsp H-E-B Dijon Mustard
3 Tbsp La Tourangelle Roasted Walnut Oil
1 cup(s) H-E-B Expeller Pressed Sunflower Oil, plus more as needed for drizzling over beets
2 Lb H-E-B Texas Roots Fresh Gold Beets, 6 to 8 small to medium gold or red beets, tops trimmed, beets washed thoroughly
8 Oz H-E-B Organics Baby Spring Mix, plus more as needed
2 yellow dragon fruit, cut in half, white fruit scooped out and diced
1/4 cup(s) Nature's Eats Roasted Salted Sunflower Seeds, or as needed
1/2 cup(s) H-E-B Crumbled Goat Cheese, or as needed to garnish
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Instructions

1
Preheat oven to 400°F.
2
To make vinaigrette, combine shallots, lime juice, honey, mustard, and oils in a small container or mason jar.
3
Blend with an immersion blender until dressing is smooth and creamy. Season to taste and set aside.
4
Place trimmed beets into a shallow baking dish, drizzle a little sunflower oil over the top, and season with a pinch of salt and pepper.
5
Cover with foil and roast for 45 minutes to 1 hour or until beets are soft when pierced.
6
Cool completely then wipe off and discard skins. Dice or quarter beets depending on size.
7
To assemble salad, place spring mix in a serving bowl along with beets, dragon fruit, sunflower seeds, and goat cheese.
8
Gently toss to combine and serve with vinaigrette as desired.
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