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Beet and Soft Cheese Tian

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Beet and Soft Cheese Tian
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
383
calories
Calories
0
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Nutritional values

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 5 mm thick slices)
½ cup
1 handful
young Arugula
green and red Watercress

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.