Beet Salad with Orange
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,178 cal. | (56 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 145 g | (97 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.8 g | (49 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 80 μg | (133 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 215 μg | (72 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 1,285 mg | (32 %) | ||
| Calcium | 579 mg | (58 %) | ||
| Magnesium | 142 mg | (47 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 15.5 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 26 g |
Ingredients
- For the beets
- 2 garlic cloves
- 500 grams Beets
- freshly ground peppers
- salt
- 30 milliliters balsamic vinegar
- 3 Tbsps olive oil
- For the salad
- 200 grams mixed Lettuce (such as arugula, young spinach leaves, watercress)
- 2 organic Oranges
- 65 grams peeled Walnut
- 2 white bread
- 20 grams butter
- For the dressing
- ½ tsp liquid honey
- 1 Tbsp White vinegar
- ½ tsp Dijon mustard
- 3 Tbsps olive oil
- For the garnish
- 200 grams Goat cheese
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Peel garlic and finely chop.
For the beets, peel beets and cut into wedges. Spread beet wedges on a baking sheet lined with parchment paper and season with pepper, salt, garlic, vinegar and sprinkle with 3 tablespoons olive oil. Bake in the preheated oven and for about 40 minutes until soft. Meanwhile, for the salad, rinse lettuce, trim and spin dry. Peel orange, taking care to remove white skin and loosen fruit segments from partitions. Reserve any resulting orange juice. Chop nuts and toast in a hot dry pan. Remove from the pan and set aside. Cut crust from bread, cut into small cubes and fry in a hot pan with melted butter until golden brown. Drain on paper towel and season with salt. Mix lettuce in a bowl with orange segments and walnuts and transfer to plates. For the dressing, mix honey in a bowl with vinegar, mustard and 1 teaspoon orange juice and whisk in oil in a thin stream. Season with salt and pepper. Remove beets from the oven, let cool slightly and place on the plates. Drizzle with the dressing and serve sprinkled with bread cubes and goat cheese.
