Beetroot and Goats' Cheese Salad
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 35 min.
Ready in
Calories:
520
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 520 cal. | (25 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 38.9 μg | (65 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 210 μg | (70 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,095 mg | (27 %) | ||
| Calcium | 326 mg | (33 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 24 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 medium Beets (scrubbed; trimmed and cut in quarters)
- ½ cup frozen Orange juice
- ½ cup good-quality olive oil
- ¼ cup balsamic vinegar
- salt (to taste)
- freshly ground Black pepper (to taste)
- 3 cups mixed Baby greens (rinsed and dried)
- ½ cup Goat cheese (roughly crumbled)
- 1 cup prepared, seasoned Crouton
- fresh Basil (to garnish)
Preparation steps
1.
Place beets in a medium saucepan, and fill with just enough water to cover. Bring to a boil. reduce heat and simmer for about 25 minutes, or until tender. Drain well and cool; cut into bite-size pieces.
2.
In a small bowl, combine orange juice, olive oil, balsamic vinegar, salt and pepper; whisk to fully incorporate.
3.
Divide baby salad greens between bowls. Place cooled beets, goat cheese and croutons on top of salad greens. Drizzle with dressing and garnish with basil leaves. Serve.
