Beetroot, Red Onion and Feta Salad
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
577
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 577 cal. | (27 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.1 g | (44 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 184.3 μg | (307 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 443 μg | (148 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 2,274 mg | (57 %) | ||
| Calcium | 328 mg | (33 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 74 μg | (37 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 16.4 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 40 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 12 small Beets (washed, peeled, and halved)
- 2 Tbsps olive oil
- 2 Tbsps balsamic vinegar
- 2 cups Beet Greens
- 1 ½ cups Feta (crumbled)
- 1 small Red onion (finely chopped)
- ¼ cup extra virgin olive oil
- salt
- freshly ground Black pepper
Preparation steps
1.
Preheat the oven to 200°C(180° fan)|400F|gas 6.
2.
Toss the beets with the olive oil and plenty of seasoning. Arrange on a baking tray and roast for 40-45 minutes until tender to the point of a knife.
3.
Remove from the oven and leave to cool.
4.
Once cool, toss with the balsamic vinegar.
5.
Arrange the beetroot leaves on serving plates and top with the dressed beets, crumbled feta, and chopped red onion.
6.
Drizzle with extra-virgin olive oil and season with salt and pepper before serving.
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