Pumpkin Salad with Beet and Feta Cheese

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Pumpkin Salad with Beet and Feta Cheese
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Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
314
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie314 cal.(15 %)
Protein12 g(12 %)
Fat20 g(17 %)
Carbohydrates20 g(13 %)
Sugar added0 g(0 %)
Roughage7.8 g(26 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E4 mg(33 %)
Vitamin K72 μg(120 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.5 mg(38 %)
Vitamin B₆0.3 mg(21 %)
Folate179 μg(60 %)
Pantothenic acid1.1 mg(18 %)
Biotin0.9 μg(2 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C42 mg(44 %)
Potassium1,221 mg(31 %)
Calcium200 mg(20 %)
Magnesium47 mg(16 %)
Iron2.9 mg(19 %)
Iodine44 μg(22 %)
Zinc1.4 mg(18 %)
Saturated fatty acids9.2 g
Uric acid129 mg
Cholesterol35 mg
Complete sugar18 g

Ingredients

for
4
Ingredients
2 medium Beets
1 small Hokkaido pumpkin
4 handfuls mixed Lettuce
200 grams Feta (or Gorgonzola)
extra virgin olive oil
balsamic vinegar
salt
freshly ground peppers
How healthy are the main ingredients?
FetaHokkaido pumpkinolive oilsalt

Preparation steps

1.

Trim and cook the beets in boiling salted water for 30-35 minutes. Remove and let cool. Rinse and trim the pumpkin, and thinly slice (with the skin on). Preheat the oven to 180°C (approximately 350°F). Season the pumpkin with salt, and brush with olive oil. Place on a baking sheet lined with parchement paper and bake for 25 minutes.

2.

Rinse and dry the lettuces. Peel and slice the beet. Mix with 3 tablespoons of olive oil and 2 tablespoons of balsamic vinegar. Season to taste with salt and pepper. Arrange the lettuce on 4 plates, then top with the sliced pumpkin and beet. Crumble the cheese over the top, and drizzle with 1 tablespoon of balsamic vinegar and 1 tablespoon of olive oil. Serve immediately. If desired you can add cooked ham or bacon to include in the salad.