Lamb Salad with Feta and Beets
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
453
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 453 cal. | (22 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 37.8 μg | (63 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 16.3 mg | (136 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 0.5 μg | (1 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 825 mg | (21 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 290 mg | |||
| Cholesterol | 121 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Lamb fillet (ready to cook)
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 150 grams Feta
- 2 handfuls Beet Greens
- 300 grams pre-cooked Beets ( such as vacuum-packed)
- 2 Tbsps dark balsamic vinegar
- 4 Tbsps olive oil
Preparation steps
1.
Rinse the lamb, pat dry, season with salt and pepper. Sauté the lamb in a pan with hot oil until golden on both sides. Remove the pan from heat and let cook slowly until the desired doneness.
2.
Coarsely crumble the feta. Rinse the beet greens, spin dry and trim the stems. Slice the beetroot into strips. Toss with the vinegar and oil and season with salt and pepper.
3.
Spread the greens and beets on a serving plate. Slice the meat and add to the place. Sprinkle with feta and drizzle with vinaigrette. Serve immediately.
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