Roasted Vegetables with Garlic Mustard Dressing
Roasted vegetables with garlic mustard dressing - Spicy vegetable mix that tastes not only vegetarians!
Healthy, because
Even smarter
Nutritional values
This salad is a real mix of vital substances: folic acid from beet, vitamin A and beta-carotene from tomatoes, sweet potatoes and carrots, iron from spinach and protein and calcium from cheese.
The crunchy salad can be modified vegan in no time: Simply replace the honey with agave syrup and the cheese with fried tofu cubes.
(Percentage of daily recommendation)
| Calorie | 377 cal. | (18 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 11.2 g | (37 %) |
| Vitamin A | 3.4 mg | (425 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 218.9 μg | (365 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 252 μg | (84 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 18.8 μg | (42 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 97 mg | (102 %) | ||
| Potassium | 1,607 mg | (40 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 3 red onions
- 8 ozs young Beets
- 14 ozs young carrots (1 bunch)
- 14 ozs Sweet potato (1 sweet potato)
- 12 ozs Asparagus
- 10 ozs Cocktail tomatoes
- 1 sprig rosemary
- 4 Tbsps olive oil
- salt
- peppers
- 3 ozs Baby spinach
- ¾ oz parsley
- 2 garlic cloves
- 4 Tbsps White vinegar
- 1 Tbsp Mustard
- 1 tsp Agave syrup (or honey)
- 5 ozs Feta
Preparation steps
Peel onions, halve and cut into wedges. Peel beet, wash and cut into wedges. Clean, wash and halve carrots lengthwise. Peel sweet potato, wash and cut into wedges or coarse pieces. Wash asparagus, cut off the woody ends and peel the lower third of the spears. Wash tomatoes. Wash rosemary, shake dry and chop the needles.
Mix onions, sweet potato, carrots and beet with 2 tbsp. oil, season with rosemary, salt and pepper. Spread on a baking tray covered with baking paper and bake in a preheated oven at 180 °C / 350˚F for about 15-20 minutes, turning occasionally during this time. Then add tomatoes and asparagus and cook for another 15 minutes.
In the meantime, wash spinach and parsley and shake dry, pluck off parsley leaves. For the dressing, peel and finely chop the garlic. Mix vinegar with garlic, mustard, 1-2 tablespoons water, and agave (or honey). Whisk with remaining oil and season with salt and pepper.
Remove the vegetables from the tray and arrange on plates together with spinach and parsley. Crumble the feta on top and drizzle with the dressing.
