Roasted Beet Mozzarella Salad
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
476
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 476 cal. | (23 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 45.3 μg | (76 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 164 μg | (55 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 910 mg | (23 %) | ||
| Calcium | 290 mg | (29 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 92 μg | (46 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 12.2 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For Salad
- 1 tsp peppercorns
- 2 tsps Mustard seed
- 7 cups Beets (greens attached)
- 4 medium Red onions (peeled and cut into wedges)
- 2 Tbsps fresh lemon zest
- 2 Tbsps extra virgin olive oil
- salt (to taste)
- 0.333 cup vegetable stock (plus more if needed)
- 2 cups baby Arugula (or greens)
- 1 cup fresh Buffalo mozzarella (roughly chopped)
- 2 Tbsps Pumpkin seed (to sprinkle)
- For Dressing
- 1 Tbsp Red wine vinegar
- 1 Tbsp balsamic vinegar
- 6 Tbsps extra virgin olive oil
- 2 Tbsps fresh lemon juice
- 1 pinch sugar
- 2 sprigs fresh thyme (leaves plucked and finely chopped)
- salt (to taste)
- freshly ground Black pepper (to taste)
Preparation
Kitchen utensils
1 Small pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Brush, 2 Jars
Preparation steps
1.
Preheat oven to 400º F.
2.
Place the peppercorns and mustard seeds in a mortar and grind roughly. Set aside.
3.
Rinse the beets well; trim greens to 1-inch reserving the greens. Peel beets and cut in half lengthwise.
4.
Place beets and onions in a oven-proof baking dish or pan. Combine ground peppercorns, mustard seeds, lemon zest and oil and drizzle over vegetables, tossing to coat. Season with salt to taste. Pour vegetable stock over vegetables and cover tightly with aluminum foil.
5.
Bake for 45 to 50 minutes, stirring occasionally; adding additional stock if needed. Remove foil for the last 5 or 10 minutes to allow any liquid to fully evaporate. Transfer to wire rack to cool.
6.
Once cool arrange vegetables, arugula, beet greens and chopped mozzarella on a serving platter. Sprinkle with pumpkin seeds.
7.
In a non-reactive bowl, whisk all dressing ingredients until well blended. Serve dressing on the side or drizzled over salad. Serve.
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