Roasted Beet Mozzarella Salad

0
Average: 0 (0 votes)
(0 votes)
Roasted Beet Mozzarella Salad
share Share
print
bookmark_border Copy URL
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
476
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie476 cal.(23 %)
Protein17 g(17 %)
Fat36 g(31 %)
Carbohydrates20 g(13 %)
Sugar added1 g(4 %)
Roughage5.9 g(20 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3.2 mg(27 %)
Vitamin K45.3 μg(76 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.5 mg(38 %)
Vitamin B₆0.2 mg(14 %)
Folate164 μg(55 %)
Pantothenic acid0.4 mg(7 %)
Biotin3 μg(7 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C29 mg(31 %)
Potassium910 mg(23 %)
Calcium290 mg(29 %)
Magnesium75 mg(25 %)
Iron2.5 mg(17 %)
Iodine92 μg(46 %)
Zinc2.9 mg(36 %)
Saturated fatty acids12.2 g
Uric acid44 mg
Cholesterol39 mg
Complete sugar18 g

Ingredients

for
4
For Salad
1 tsp peppercorns
2 tsps Mustard seed
7 cups Beets (greens attached)
4 medium Red onions (peeled and cut into wedges)
2 Tbsps fresh lemon zest
2 Tbsps extra virgin olive oil
salt (to taste)
0.333 cup vegetable stock (plus more if needed)
2 cups baby Arugula (or greens)
1 cup fresh Buffalo mozzarella (roughly chopped)
2 Tbsps Pumpkin seed (to sprinkle)
For Dressing
1 Tbsp Red wine vinegar
1 Tbsp balsamic vinegar
6 Tbsps extra virgin olive oil
2 Tbsps fresh lemon juice
1 pinch sugar
2 sprigs fresh thyme (leaves plucked and finely chopped)
salt (to taste)
freshly ground Black pepper (to taste)
How healthy are the main ingredients?
olive oilArugulaPumpkin seedolive oilthymesugar
Preparation

Kitchen utensils

1 Small pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Brush, 2 Jars

Preparation steps

1.
Preheat oven to 400º F.
2.
Place the peppercorns and mustard seeds in a mortar and grind roughly. Set aside.
3.
Rinse the beets well; trim greens to 1-inch reserving the greens. Peel beets and cut in half lengthwise.
4.
Place beets and onions in a oven-proof baking dish or pan. Combine ground peppercorns, mustard seeds, lemon zest and oil and drizzle over vegetables, tossing to coat. Season with salt to taste. Pour vegetable stock over vegetables and cover tightly with aluminum foil.
5.
Bake for 45 to 50 minutes, stirring occasionally; adding additional stock if needed. Remove foil for the last 5 or 10 minutes to allow any liquid to fully evaporate. Transfer to wire rack to cool.
6.
Once cool arrange vegetables, arugula, beet greens and chopped mozzarella on a serving platter. Sprinkle with pumpkin seeds.
7.
In a non-reactive bowl, whisk all dressing ingredients until well blended. Serve dressing on the side or drizzled over salad. Serve.

Perfect For Summer

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks