Beet and Soft Cheese Salad
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
558
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 558 cal. | (27 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.9 g | (43 %) |
more nutritional values
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11 mg | (92 %) | ||
| Vitamin K | 74.3 μg | (124 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 247 μg | (82 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 1,850 mg | (46 %) | ||
| Calcium | 229 mg | (23 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 30 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Red onions
- 6 medium Beets
- 2 large Sweet potato
- 6 cloves garlic cloves
- 2 Tbsps olive oil
- 3 cups Baby spinach
- 2 Tbsps extra virgin olive oil
- 1 Tbsp Red wine vinegar
- 2 tsps finely chopped thyme
- salt
- freshly ground Black pepper
- ¾ cup creamy Feta
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4.
2.
Coat the vegetables and garlic with olive oil and put into a roasting tin. Cook the onions and sweet potatoes for about 1 hour until tender - the beetroot will need about 20 minutes longer. Set aside to cool.
3.
Peel the vegetables and cut into pieces the same size.
4.
Arrange the spinach leaves on a serving plate. Place the vegetables and garlic over the spinach.
5.
Whisk together the extra virgin olive oil, vinegar and thyme and season with salt and pepper. Drizzle over the salad and crumble the cheese over the top. Serve immediately.
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