Warm Beet and Carrot Salad

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Warm Beet and Carrot Salad
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
292
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie292 cal.(14 %)
Protein8 g(8 %)
Fat18 g(16 %)
Carbohydrates23 g(15 %)
Sugar added0 g(0 %)
Roughage10.5 g(35 %)
Vitamin A3.1 mg(388 %)
Vitamin D0 μg(0 %)
Vitamin E6.4 mg(53 %)
Vitamin K101.5 μg(169 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.8 mg(32 %)
Vitamin B₆0.4 mg(29 %)
Folate145 μg(48 %)
Pantothenic acid0.8 mg(13 %)
Biotin15.2 μg(34 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C21 mg(22 %)
Potassium1,338 mg(33 %)
Calcium99 mg(10 %)
Magnesium90 mg(30 %)
Iron2.6 mg(17 %)
Iodine7 μg(4 %)
Zinc1.5 mg(19 %)
Saturated fatty acids2.1 g
Uric acid63 mg
Cholesterol0 mg
Complete sugar22 g

Ingredients

for
4
Ingredients
3 cups Baby carrots (halved)
4 cups small Beets (peeled and halved)
3 Tbsps olive oil
2 Tbsps Wholegrain Mustard
1 Tbsp balsamic vinegar
2 Tbsps almonds (roughly chopped)
2 Tbsps Hazelnuts (roughly chopped)
1 round Lettuce (leaves separated)
thyme (to garnish)
salt
freshly ground Black pepper
How healthy are the main ingredients?
carrotMustardalmondolive oilthymesalt

Preparation steps

1.
Preheat the oven to 180°C (160° fan) | 350F | gas 4.
2.
Toss together the carrots, beetroot, olive oil, mustard, vinegar, and seasoning in a large roasting tray.
3.
Roast for 45 - 55 minutes until the vegetables are tender to the point of a knife.
4.
Remove from the oven and add the nuts, stirring to mix.
5.
Line a serving bowl with lettuce leaves and spoon the vegetables and nuts on top. Garnish with thyme before serving.