Vegetable Salad
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
304
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 304 cal. | (14 %) | ||
| Protein | 8.4 g | (9 %) | ||
| Fat | 20.86 g | (18 %) | ||
| Carbohydrates | 24.2 g | (16 %) | ||
| Sugar added | 6.29 g | (25 %) | ||
| Roughage | 5.92 g | (20 %) |
more nutritional values
| Vitamin A | 176.88 mg | (22,110 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.77 mg | (6 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 2.24 mg | (19 %) | ||
| Vitamin B₆ | 0.13 mg | (9 %) | ||
| Folate | 126.97 μg | (42 %) | ||
| Pantothenic acid | 0.51 mg | (9 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0.17 μg | (6 %) | ||
| Vitamin C | 20.72 mg | (22 %) | ||
| Potassium | 810.9 mg | (20 %) | ||
| Calcium | 174.01 mg | (17 %) | ||
| Magnesium | 44.25 mg | (15 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 6.09 g | |||
| Cholesterol | 25.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 small Beets
- 2 little, yellow Beets
- 2 Tbsps sugar
- 2 small Fennel bulb (with fennel leaves)
- 2 Tbsps lemon juice
- 200 grams Ricotta salata
- coarse Sea salt
- coarsely ground peppers
- 4 Tbsps olive oil
Preparation steps
1.
Peel beets and rinse, halve and slice. Slightly caramelize sugar in a pan and add beets, saute for about 2 minutes. Rinse and halve fennel, remove stalk and slice, drizzle with lemon juice. Set fennel leaves aside for garnishing.
2.
Arrange sliced fennel on four plates and top with caramelized beets. Cut ricotta into thin slices and sprinkle over salad. Season with coarse salt and pepper. Drizzle with olive oil and serve garnished with fennel leaves.
