Vegetable Salad

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Vegetable Salad
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
304
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie304 kcal(14 %)
Protein8.4 g(9 %)
Fat20.86 g(18 %)
Carbohydrates24.2 g(16 %)
Sugar added6.29 g(25 %)
Roughage5.92 g(20 %)
Vitamin A176.88 mg(22,110 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.77 mg(6 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.17 mg(15 %)
Niacin2.24 mg(19 %)
Vitamin B₆0.13 mg(9 %)
Folate126.97 μg(42 %)
Pantothenic acid0.51 mg(9 %)
Biotin1.5 μg(3 %)
Vitamin B₁₂0.17 μg(6 %)
Vitamin C20.72 mg(22 %)
Potassium810.9 mg(20 %)
Calcium174.01 mg(17 %)
Magnesium44.25 mg(15 %)
Iron1.7 mg(11 %)
Zinc1.1 mg(14 %)
Saturated fatty acids6.09 g
Cholesterol25.5 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2
small Beets
2
little, yellow Beets
2 tablespoons
2
small Fennel bulbs (with fennel leaves)
2 tablespoons
200 grams
Ricotta salata
coarse Sea salt
coarsely ground Pepper
4 tablespoons

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.