Beetroot and Mozzarella Salad
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
369
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 369 cal. | (18 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 15.1 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 258 μg | (86 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 22.9 μg | (51 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 905 mg | (23 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 221 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3.333 cups baby Beets
- 0.333 cup olive oil
- salt
- freshly ground Black pepper
- 1 cup Walnut
- 1 Tbsp Red wine vinegar
- 1 ½ cups Corn salad (lamb's lettuce or beet greens)
- ½ cup Mozzarella (sliced)
- 4 hard-boiled eggs (quartered)
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6.
2.
Leave the stems attached to the beetroot (to prevent the beetroot from bleeding). Place the beetroot on a shallow baking tray and drizzle with 1 tablespoon olive oil. Season with salt and freshly ground black pepper.
3.
Cover the tray with foil and cook for about 45 minutes, until tender. Remove the foil and set aside to cool.
4.
Put the walnuts on a baking tray and toast in the oven for 5 minutes. Leave to cool.
5.
Rub the skins off the beetroot, then cut each beetroot in half lengthways.
6.
Whisk together the vinegar and remaining oil and season with salt and freshly ground black pepper.
7.
Place the leaves in a serving bowl, add the beetroot and sprinkle with walnuts. Add the cheese and eggs to the bowl.
8.
Drizzle the salad with the dressing.
