Beet and Asparagus Salad
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(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
381
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 381 cal. | (18 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 10.5 mg | (88 %) | ||
| Vitamin K | 98.9 μg | (165 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 315 μg | (105 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 867 mg | (22 %) | ||
| Calcium | 395 mg | (40 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
- ⅔ cup Goat cheese (crumbled)
- ½ cup almonds
- 1 Tbsp Sesame seeds
- mint (leaves picked)
- salt
- freshly ground Black pepper
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.
