Soft Cheese and Beet Salad

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Soft Cheese and Beet Salad
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Health Score:
8,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
300
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie300 kcal(14 %)
Protein9.48 g(10 %)
Fat16.35 g(14 %)
Carbohydrates32.9 g(22 %)
Sugar added0 g(0 %)
Roughage8.66 g(29 %)
Vitamin A71.44 mg(8,930 %)
Vitamin D0 μg(0 %)
Vitamin E0.17 mg(1 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.13 mg(12 %)
Niacin2 mg(17 %)
Vitamin B₆0.27 mg(19 %)
Folate287.68 μg(96 %)
Pantothenic acid0.49 mg(8 %)
Biotin2.89 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C18.43 mg(19 %)
Potassium939.72 mg(23 %)
Calcium92.51 mg(9 %)
Magnesium70.49 mg(23 %)
Iron2.32 mg(15 %)
Iodine1.65 μg(1 %)
Zinc1.09 mg(14 %)
Saturated fatty acids4.67 g
Cholesterol21 mg

Ingredients

for
4
Ingredients
35 ounces small, young Beets
3 Red onions (quartered)
3 tablespoons olive oil
1 teaspoon peppercorns (crushed)
1 teaspoon Coriander (crushed)
2 teaspoons Mustard seed (crushed)
salt
peppers
¼ cup vegetable stock
1 mature Crottin de Chavignol (shaved)
To garnish
Beet Greens
How healthy are the main ingredients?
olive oilsalt

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4.
2.
Brush the beetroot and onions with the oil. Sprinkle with the crushed peppercorns, coriander and mustard seeds and season to taste with salt and pepper.
3.
Put into a roasting bag and add the stock. Cook for 1 hour, until tender. Remove from the bag and leave to cool.
4.
Place on serving plates and scatter with the shaved cheese. Garnish with beetroot leaves.