Beet pasta salad with baked goat cheese
The deep red color of beet tubers is due to the plant pigment betacyanin. This is - as numerous studies have shown - a powerful aid in the defense against cancer cells. Beet also scores with vitamin C, folic acid and potassium.
Not beet season? Then this delicious salad also succeeds with carrots or zucchini.
(Percentage of daily recommendation)
| Calorie | 376 cal. | (18 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 16.9 μg | (28 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 183 μg | (61 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 965 mg | (24 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 24 g |
Ingredients
- Ingredients
- 28 ozs beets
- 4 Tbsps Raspberry vinegar
- 4 Tbsps olive oil
- 3 tsps honey
- salt
- peppers
- 4 sprigs thyme
- 7 ozs goat cheese rolls (4 slice)
- 2 ozs walnut kernels
Preparation steps
Peel beet tubers with gloves or oiled hands. Cut into vegetable noodles with a spiral cutter, shortening the noodles from time to time to avoid too long spirals. Mix beet noodles with raspberry vinegar, oil, 1 tsp. honey, salt and pepper, knead and let stand for about 1 hour.
Meanwhile, wash thyme and pat dry. Place goat cheese on a baking tray lined with baking paper, sprinkle with thyme and drizzle each with 1/4 tsp honey. Bake cheese in preheated oven at 200 °C / 400 °F for about 10 minutes until lightly browned.
Coarsely chop the walnuts. Mix the beet noodles with the nuts, season again with salt and pepper and arrange on plates. Top with the gratinated goat cheese and serve immediately.