Beets with Walnuts and Goat Cheese
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
472
calories
Calories
Healthy, because
Even smarter
Nutritional values
This delicious starter is packed with protein from the walnuts and goat cheese.
This beet dish pairs great with our Salmon with Creamy Lemon Sauce.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 472 cal. | (22 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 15 μg | (25 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 777 mg | (19 %) | ||
| Calcium | 455 mg | (46 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 ½ cups Beets
- 1 tsp Caraway
- 2 Tbsps lemon juice
- 2 Tbsps Orange juice
- 1 Tbsp honey
- 4 Tbsps olive oil
- 1 cup soft Goat cheese
- ¾ cup Walnut
Preparation steps
1.
Put the whole beetroot in a steamer basket and sprinkle over the caraway seeds. Steam for around 45 minutes until soft, then leave to cool. When cool enough to handle, peel, slice and arrange on four plates.
2.
For the dressing, whisk together the lemon juice, orange juice, honey, oil and 1-2 tbsp hot water. Season to taste with salt and ground black pepper and drizzle over the beetroot. Dot small chunks of goat's cheese over the top and top each piece of cheese with half a walnut.
