Beet Salad with Goat Cheese
Beet Salad with Goat Cheese - Tender winter vegetables with spicy accessory.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 298 cal. | (14 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 23.4 μg | (39 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 732 mg | (18 %) | ||
| Calcium | 259 mg | (26 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 400 grams Beets
- 300 grams Baby carrot
- 5 Tbsps olive oil
- Sea salt
- peppers
- 4 garlic cloves
- 125 grams Goat cheese
- 5 sprigs thyme
- 3 Tbsps Red wine vinegar
- liquid honey
Preparation steps
Peel beet and carrot. Cut beet into quarters and halve carrots lengthwise. Mix beet in a bowl with olive oil and season with salt and pepper. Place beets on a baking sheet and bake in preheated oven at 250°C (approximately 500°F) for 20 minutes.
Meanwhile, peel garlic and chop finely. Cut goat cheese into chunks. Rinse thyme, shake dry and pluck leaves from stem.
Arrange carrots on a baking sheet, bake in preheated oven for 20 minutes. Remove from oven, mix beets and carrots together on a baking sheet and bake for another 15-20 minutes. Sprinkle beets and carrots with goat cheese and garlic for 5 minutes before end of cooking and cook until done.
To serve, arrange beet with carrots and goat cheese in 4 bowls and sprinkle with olive oil. Mix vinegar with honey and pour over the salad. Season with salt, pepper and thyme and serve warm.
