Beet and Goat Cheese Stack

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Beet and Goat Cheese Stack
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
383
calories
Calories

Healthy, because

Even smarter

Nutritional values

Beets are a great source of fiber, folate, potassium, iron, manganese, and Vitamin C. They are extremely good for improving blood flow, blood pressure, and exercise performace. 

You can always substitute the arugula for spinach or another green. 

1 serving contains
(Percentage of daily recommendation)
Calorie383 kcal(18 %)
Protein11.62 g(12 %)
Fat33.39 g(29 %)
Carbohydrates9.76 g(7 %)
Sugar added0 g(0 %)
Roughage2.38 g(8 %)
Vitamin A7.79 mg(974 %)
Vitamin D0 μg(0 %)
Vitamin E0.05 mg(0 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.02 mg(2 %)
Niacin0.32 mg(3 %)
Vitamin B₆0.03 mg(2 %)
Folate54.12 μg(18 %)
Pantothenic acid0.08 mg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C2.97 mg(3 %)
Potassium171.19 mg(4 %)
Calcium92.49 mg(9 %)
Magnesium12.86 mg(4 %)
Iron0.83 mg(6 %)
Zinc0.18 mg(2 %)
Saturated fatty acids9.31 g
Cholesterol35 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
2 tablespoons
2 tablespoons
1 ¾ cups
1 tablespoon
sliced Chives
2.333 cups
cooked Beets (vacuum-packed, cut into about 1/4)
½ cup
1 handful
young Arugula
green and red Watercress
How healthy are the main ingredients?
Walnut oilolive oilGoat cheeseChivesWalnutArugula

Preparation steps

1.
Put both oils, the balsamic vinegar and a pinch of salt in a small screw-top jar and shake well to mix.
2.
Beat the goat's cheese and chives together until smooth.
3.
Place a slice of beetroot on a plate and spread with approx. 1 tbsp of goat's cheese, then put a second slice of beetroot on top; continue in this way to form a small stack.
4.
Arrange the nuts and vinaigrette around the stack and garnish with the salad leaves and shoots.