Roasted Beet Salad

Nutrition Facts

Serving Size 1 SALAD

Calories 312

Calories from Fat 5.8

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 19.4g

30%

Sat. Fat 3.6g

- - -%

Trans Fat 0g

Cholesterol 16.2mg

- - -%

Sodium 626.7mg

27%

Amount/Serving

%DV*

Tot. Carb. 31.3g

Dietary Fiber 6.3g

19%

Sugars 20.9g

Includes 5.8g Added Sugars

Protein 8g

Vitamin D - 0mcg - 0%

Calcium - 150.2mg - 15%

Iron - 2.3mg - 29%

Potassium - 492.7mg - 10%

INGREDIENTS: Roasted Beets (BEETS, BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), BALSAMIC VINEGAR (wine vinegar (sulfites), concentrated grape must, caramel color), KOSHER SALT (salt, yellow prussiate of soda), THYME), HERITAGE TUSCAN LETTUCE MIX (green leaf lettuce, red leaf lettuce, tangos lettuce, lolla rosa lettuce, batavia lettuce, oak lettuce), BALSAMIC VINAIGRETTE DRESSING (water, high fructose corn syrup, balsamic vinegar, red wine vinegar, vegetable oil (soybean and/or canola), olive oil, contains less than 2% of salt, garlic*, xanthan gum, spice, sodium alginate, propylene glycol alginate, calcium disodium edta (to protect flavor). *dried), FRESH RED ONIONS, MANDARIN ORANGES (mandarin oranges, water, sugar, and citric acid.), ARUGULA, GOAT CHEESE CRUMBLES (goat cheese (pasteurized goat milk, cheese culture (milk), salt, enzymes), powdered cellulose added to prevent caking, natamycin (a natural mold inhibitor) contains: milk), ALMOND TOPPING (almonds, sugar, honey, water, maltodextrin, salt bht (to preserve freshness) contains: almonds packaged in a facility that also packages other tree nuts )

ALLERGENS: Milk, Tree Nuts, Soybeans

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.