Goat Cheese with Beets
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 24 min.
Ready in
Calories:
526
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 526 cal. | (25 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 21.9 μg | (37 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 700 mg | (18 %) | ||
| Calcium | 720 mg | (72 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 18.8 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams young, colorful Beets
- 400 grams Goat cheese (roll)
- 4 Tbsps apple cider vinegar (or white vinegar)
- 1 tsp liquid honey
- 2 Tbsps lemon juice
- 5 Tbsps Canola oil
- 1 pinch Red pepper flakes
- freshly ground peppers
- salt
- Basil (for garnish)
Preparation steps
1.
Rinse the beets thoroughly and cut or slice thinly, about 2-3 mm (approximately 1/10 inch).
2.
Preheat the broiler.
3.
Cut the cheese into 20 slices 4-5 mm thin (approximately 1/6 inch) and place on a parchment-lined baking sheet. Lightly brown on both sides under the broiler.
4.
For the dressing, mix the vinegar with the honey, lemon juice, oil, 2-3 tablespoons of cold water, chilli flakes, salt and pepper in a glass. Tightly closed, shake well, then season to taste.
5.
Alternately pile the cheese on a plate with the beet slices and drizzle with the dressing. Serve garnished with basil.
