Goat Cheese with Rhubarb Relish
Healthy, because
Even smarter
Nutritional values
This elegant dish has plenty of high-quality protein and calcium thanks to the goat cheese, while the rhubarb packs a punch of vitamin C.
This dish pairs wonderfully with a simple arugula salad.
(Percentage of daily recommendation)
| Calorie | 798 cal. | (38 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 60 g | (240 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 76.8 μg | (128 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 900 mg | (23 %) | ||
| Calcium | 843 mg | (84 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 20.9 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 72 g |
Ingredients
- For the relish
- 2 red onions
- 750 grams Rhubarb
- 1 tsp freshly grated ginger
- 1 tsp white, crushed peppercorns
- 1 tsp crushed Coriander
- 1 tsp Mustard seed
- 1 bay leaf
- 100 milliliters apple cider vinegar
- 50 grams Currants
- 200 grams sugar
- Also
- 4 small Goat cheese (each about 120 grams)
- 4 tsps brown sugar
- 2 tsps butter
- 150 grams Lettuce (as desired)
- 3 Tbsps Red wine vinegar
- 1 tsp medium hot Mustard
- 5 Tbsps olive oil
- salt
- peppers
- Lavender (for garnish)
Preparation steps
For the relish, peel the onions and cut into narrow columns. Rinse, trim and cut the rhubarb into 3 cm (approximately 1 inch) long pieces. Mix the onions with the ginger, white pepper, coriander, mustard seeds, bay leaf, apple cider vinegar, currants and sugar and bring to a boil. Add the rhubarb and simmer for about 10 minutes. Season to taste and let cool.
Apply to each goat cheese piece brown sugar and butter and bake until golden brown for about 5 minutes in the oven. Rinse the lettuces, remove tough stems, spin dry and chop into bite-sized pieces, then transfer to plates. Mix the red wine vinegar with the mustard and olive oil, season with salt and pepper and drizzle over the salad. Arrange the goat cheese and relish on the salad and serve sprinkled with lavender flowers.
