Beet and Asparagus Salad

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Beet and Asparagus Salad
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
256
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie256 kcal(12 %)
Protein8.7 g(9 %)
Fat21.18 g(18 %)
Carbohydrates10.61 g(7 %)
Sugar added0 g(0 %)
Roughage3.85 g(13 %)
Vitamin A31.55 mg(3,944 %)
Vitamin D0 μg(0 %)
Vitamin E4.59 mg(38 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.26 mg(24 %)
Niacin1.93 mg(16 %)
Vitamin B₆0.07 mg(5 %)
Folate98.88 μg(33 %)
Pantothenic acid0.19 mg(3 %)
Biotin11.16 μg(25 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C4.32 mg(5 %)
Potassium327.92 mg(8 %)
Calcium89.44 mg(9 %)
Magnesium62.24 mg(21 %)
Iron2.82 mg(19 %)
Zinc0.9 mg(11 %)
Saturated fatty acids4.46 g
Cholesterol13.34 mg

Ingredients

for
4
Ingredients
4 cups Asparagus (woody ends removed)
2 cups cooked Beets (halved)
2 tablespoons extra-virgin olive oil
1 tablespoon white balsamic vinegar
cup Goat cheese (crumbled)
½ cup almonds
1 tablespoon 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.