Beetroot and Orange Salad

0
Average: 0 (0 votes)
(0 votes)
Beetroot and Orange Salad
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
Calories:
367
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie367 kcal(17 %)
Protein3.21 g(3 %)
Fat28.41 g(24 %)
Carbohydrates24.81 g(17 %)
Sugar added0 g(0 %)
Roughage6.42 g(21 %)
Vitamin A112.14 mg(14,018 %)
Vitamin D0 μg(0 %)
Vitamin E0.52 mg(4 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.09 mg(8 %)
Niacin1.4 mg(12 %)
Vitamin B₆0.14 mg(10 %)
Folate154.06 μg(51 %)
Pantothenic acid0.48 mg(8 %)
Biotin0.65 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C53 mg(56 %)
Potassium738.83 mg(18 %)
Calcium82.11 mg(8 %)
Magnesium44.5 mg(15 %)
Iron1.71 mg(11 %)
Zinc0.58 mg(7 %)
Saturated fatty acids3.79 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
1 tablespoon Orange blossom water
¼ cup white balsamic vinegar
Sea salt (to taste)
freshly ground White pepper (to taste)
½ cup extra virgin olive oil
5 medium Beets (roasted and sliced)
1 Fennel bulb (sliced)
2 tablespoons snipped fennel fronds (chopped)
¼ cup fresh parsley (roughly chopped)
2 naval Oranges (segmented)
How healthy are the main ingredients?
olive oilparsleyfennel frondsFennel bulbOrange

Preparation steps

1.
In a small bowl add the orange blossom water, the white balsamic vinegar, sea salt and white pepper. Drizzle in the olive oil slowly while whisking furiously. Taste and adjust seasoning and acidity ratio.
2.
In another bowl, combine beets, fennel slices and fronds, and parsley. Drizzle on several tablespoons of the dressing, to your preference, and toss well.
3.
Plate individual portions of the beet and fennel mixture and top with orange segments. Serve.