Autumn Salad
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 38 min.
Ready in
Calories:
620
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 620 cal. | (30 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 5.3 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 748 mg | (19 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- salt
- 400 grams Conchiglie
- 2 organic Oranges
- 300 grams Beets (vacuum-packed)
- 60 grams Walnut
- 2 Tbsps sunflower oil
- 2 Tbsps Walnut oil
- 3 Tbsps White vinegar
- ½ tsp Red pepper flakes
- freshly ground peppers
- 1 Tbsp Tarragon (cut into strips)
Preparation steps
1.
Bring a pan of water to a boil and season with salt. Cook the pasta until al dente. Rinse and drain well.
2.
Rinse the oranges under hot water and pat dry. Peel the skin from one orange, remove the pith and cut out the segments with a sharp knife. Grate the zest, cut in half and squeeze the juice from the other orange. Cut the beetroot into bite size pieces.
In a bowl, mix the pasta with the orange segments, beet pieces and walnuts.
Mix a dressing with the oil, vinegar, 3 tablespoons of orange juice and the zest and season with salt and chilli pepper.
Drizzle the dressing over the salad ingredients and mix everything carefully.
Serve garnished with tarragon.
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