Oven Roasted Tomato Salad with Goat Cheese and Arugula
(2 votes)
(2 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
453
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 453 cal. | (22 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 92 μg | (153 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 460 mg | (12 %) | ||
| Calcium | 584 mg | (58 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 15.8 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Tomatoes
- 250 grams Grape tomato
- olive oil (for the pan)
- 5 sprigs thyme
- Sea salt
- peppers (from the mill)
- 4 Tbsps olive oil
- 120 grams Arugula
- 4 Tbsps dark balsamic vinegar
- 300 grams Goat cheese
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Rinse the tomatoes, cut in half and place in a baking dish greased with olive oil. Rinse the thyme, shake dry and spread on the tomato. Season with salt and pepper and sprinkle wth 2-3 tablespoons of olive oil. Bake in a preheated oven for 15-20 minutes. Rinse the arugula and shake dry. Sprinkle some balsamic vinegar on four dinner plates. Place the arugula and baked tomatoes on top. Cut the goat cheese into slices and spread over the salad.
To serve, season once more with salt and pepper and a few drops of the remaining olive oil.
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