Warm Beet and Carrot Salad
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 292 cal. | (14 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
more nutritional values
| Vitamin A | 3.1 mg | (388 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 101.5 μg | (169 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,338 mg | (33 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
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