Beet and Asparagus Salad

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Beet and Asparagus Salad
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Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
381
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie381 cal.(18 %)
Protein21 g(21 %)
Fat28 g(24 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage7.2 g(24 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.4 μg(2 %)
Vitamin E10.5 mg(88 %)
Vitamin K98.9 μg(165 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin7.5 mg(63 %)
Vitamin B₆0.2 mg(14 %)
Folate315 μg(105 %)
Pantothenic acid1.9 mg(32 %)
Biotin6.1 μg(14 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C53 mg(56 %)
Potassium867 mg(22 %)
Calcium395 mg(40 %)
Magnesium117 mg(39 %)
Iron3.3 mg(22 %)
Iodine19 μg(10 %)
Zinc4 mg(50 %)
Saturated fatty acids9 g
Uric acid78 mg
Cholesterol29 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
4 cups Asparagus (woody ends removed)
2 cups cooked Beets (halved)
2 Tbsps extra-virgin olive oil
1 Tbsp white balsamic vinegar
cup Goat cheese (crumbled)
½ cup almonds
1 Tbsp Sesame seeds
mint (leaves picked)
salt
freshly ground Black pepper
How healthy are the main ingredients?
Goat cheesealmondolive oilSesame seedsmintsalt

Preparation steps

1.
Cook the asparagus in a large saucepan of salted, boiling water for 2 - 3 minutes until tender. Drain and refresh briefly in iced water.
2.
Drain again, pat dry, and toss with the beetroot halves, olive oil, balsamic vinegar, goats' cheese, almonds, sesame seeds, and seasoning.
3.
Serve in bowls, garnished with mint leaves.