Vegetarian Delicacy

Beet Salad with Goat Cheese

5
Average: 5 (3 votes)
(3 votes)
Beet Salad with Goat Cheese

Beet Salad with Goat Cheese - Tender winter vegetables with spicy accessory.

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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
298
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie298 cal.(14 %)
Protein10 g(10 %)
Fat21 g(18 %)
Carbohydrates16 g(11 %)
Sugar added1 g(4 %)
Roughage5 g(17 %)
Vitamin A1.3 mg(163 %)
Vitamin D0.3 μg(2 %)
Vitamin E2 mg(17 %)
Vitamin K23.4 μg(39 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.9 mg(24 %)
Vitamin B₆0.2 mg(14 %)
Folate98 μg(33 %)
Pantothenic acid0.5 mg(8 %)
Biotin4.6 μg(10 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C13 mg(14 %)
Potassium732 mg(18 %)
Calcium259 mg(26 %)
Magnesium43 mg(14 %)
Iron1.9 mg(13 %)
Iodine4 μg(2 %)
Zinc2.1 mg(26 %)
Saturated fatty acids7.4 g
Uric acid35 mg
Cholesterol23 mg
Complete sugar15 g

Ingredients

for
4
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
How healthy are the main ingredients?
Goat cheeseolive oilthymegarlic clovehoney

Preparation steps

1.

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.

2.

Meanwhile, peel garlic and chop finely. Cut goat cheese into chunks. Rinse thyme, shake dry and pluck leaves from stem.

3.

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.

4.

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.