Beet Salad with Feta Cheese
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
277
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 277 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 19.5 μg | (33 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 582 mg | (15 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 small Beets
- ½ tsp fennel seeds
- salt
- 4 Radish
- ½ Cucumber
- 130 grams Grape tomato
- 1 red onion
- 80 grams black Olives (pitted)
- 1 handful fresh Fresh herbs (such as Parsley, oregano, mint)
- 150 grams Feta
- 1 Tbsp dried oregano
- freshly ground peppers
- 4 Tbsps olive oil
- 2 Tbsps White vinegar
Preparation steps
1.
Rinse the beets. Add to a pot of boiling salted water with the fennels seeds, and cook for 40 minutes. Remove from the water and peel. Cut into bite-sized pieces. Rinse, trim, and thinly slice the radishes.
2.
Rinse the cucumber, halve lengthwise, and thinly slice. Rinse and halve the tomatoes. Peel the onion and cut into thin rings. Drain the olives. Rinse and dry the herbs, then remove the leaves from the stems. Arrange all the prepared salad ingredients on four plates.
3.
Cut the feta into slice, and arrange on top of the salad (or coarsely crumble over the top). Garnish with the herbs, and sprinkle with the oregano, salt, and pepper. Drizzle with the olive oil and the vineagr. Serve with a fresh baguette.
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