Beet and Goat Cheese Salad
(1 vote)
(1 vote)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
319
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 319 cal. | (15 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 43.5 μg | (73 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 679 mg | (17 %) | ||
| Calcium | 297 mg | (30 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 2 raw, medium Beets (peeled and chopped)
- ½ Tbsp olive oil
- ½ tsp Cumin
- 1 cup Watercress
- 2 Oranges (peeled and segmented)
- 1 large carrot (peeled and grated)
- ½ cup Goat cheese (sliced or crumbled)
- 2 Tbsps Pecan (roughly broken)
- For the dressing
- 2 Tbsps olive oil
- 1 Tbsp lemon juice
- 1 tsp honey
- ½ tsp Dijon mustard
- ½ tsp freshly chopped rosemary
- freshly milled Black pepper
Product recommendation
The more colors your plate of food has, the better chance of getting a wide variety of nutrients.
Preparation steps
1.
Preheat oven to 400 degrees F.
2.
Place beets in a roasting pan and drizzle with olive oil and cumin seeds. Roast for 15-20 minutes, until tender
3.
Toss together the watercress, orange segments and grated carrot and divide between four plates.
4.
Top the salad with beets and cheese. Sprinkle with pecans.
5.
Whisk together the dressing ingredients and pour over the salad.
