Beet and Soft Cheese Salad

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Beet and Soft Cheese Salad
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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)
Calorie558 cal.(27 %)
Protein15 g(15 %)
Fat22 g(19 %)
Carbohydrates72 g(48 %)
Sugar added0 g(0 %)
Roughage12.9 g(43 %)
Vitamin A2.9 mg(363 %)
Vitamin D0 μg(0 %)
Vitamin E11 mg(92 %)
Vitamin K74.3 μg(124 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin5.7 mg(48 %)
Vitamin B₆0.8 mg(57 %)
Folate247 μg(82 %)
Pantothenic acid2.1 mg(35 %)
Biotin10.9 μg(24 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C94 mg(99 %)
Potassium1,850 mg(46 %)
Calcium229 mg(23 %)
Magnesium106 mg(35 %)
Iron4.5 mg(30 %)
Iodine43 μg(22 %)
Zinc2 mg(25 %)
Saturated fatty acids9.2 g
Uric acid86 mg
Cholesterol31 mg
Complete sugar30 g

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
How healthy are the main ingredients?
Fetagarlic cloveolive oilthymeSweet potatosalt

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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