Broccoli Beet Salad with Raspberry Vinaigrette recipe

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Ingredients

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

Nutrition Info

295.9 calories
carbohydrate: 29.2 g
cholesterol: 3.5 mg
fat: 18.4 g
fiber: 7.2 g
protein: 7.6 g
saturatedFat: 2.7 g
servingSize: -
sodium: 243.9 mg
sugar: 13.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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.

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