Beet Salad with Orange

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Beet Salad with Orange
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Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
614
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie614 kcal(29 %)
Protein15.79 g(16 %)
Fat46.74 g(40 %)
Carbohydrates35.82 g(24 %)
Sugar added0.72 g(3 %)
Roughage7.43 g(25 %)
Vitamin A406.68 mg(50,835 %)
Vitamin D0 μg(0 %)
Vitamin E0.32 mg(3 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.12 mg(11 %)
Niacin1.83 mg(15 %)
Vitamin B₆0.15 mg(11 %)
Folate172.21 μg(57 %)
Pantothenic acid0.45 mg(8 %)
Biotin0.8 μg(2 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C55.56 mg(58 %)
Potassium559.83 mg(14 %)
Calcium190.54 mg(19 %)
Magnesium40.1 mg(13 %)
Iron4.74 mg(32 %)
Iodine0.88 μg(0 %)
Zinc0.62 mg(8 %)
Saturated fatty acids13.38 g
Cholesterol46.02 mg

Ingredients

for
4
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
How healthy are the main ingredients?
Goat cheeseWalnutolive oilhoneygarlic clovesalt

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F). Peel garlic and finely chop.

2.

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.