Beetroot, Red Onion and Feta Salad

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Beetroot, Red Onion and Feta Salad
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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)
Calorie577 cal.(27 %)
Protein23 g(23 %)
Fat35 g(30 %)
Carbohydrates41 g(27 %)
Sugar added0 g(0 %)
Roughage13.1 g(44 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E3.1 mg(26 %)
Vitamin K184.3 μg(307 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.6 mg(55 %)
Niacin6.4 mg(53 %)
Vitamin B₆0.3 mg(21 %)
Folate443 μg(148 %)
Pantothenic acid0.7 mg(12 %)
Biotin3.4 μg(8 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C59 mg(62 %)
Potassium2,274 mg(57 %)
Calcium328 mg(33 %)
Magnesium117 mg(39 %)
Iron4.6 mg(31 %)
Iodine74 μg(37 %)
Zinc2.9 mg(36 %)
Saturated fatty acids16.4 g
Uric acid103 mg
Cholesterol62 mg
Complete sugar40 g

Ingredients

for
4
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
How healthy are the main ingredients?
Fetaolive oilolive oilsalt

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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