Warm Beet Salad with Beans, Shallots and Figs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 413 cal. | (20 %) | ||
| Protein | 10.8 g | (11 %) | ||
| Fat | 18.78 g | (16 %) | ||
| Carbohydrates | 54.23 g | (36 %) | ||
| Sugar added | 9.43 g | (38 %) | ||
| Roughage | 7.29 g | (24 %) |
| Vitamin A | 55.86 mg | (6,983 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.44 mg | (4 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 1.58 mg | (13 %) | ||
| Vitamin B₆ | 0.36 mg | (26 %) | ||
| Folate | 174.77 μg | (58 %) | ||
| Pantothenic acid | 0.61 mg | (10 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 15.91 mg | (17 %) | ||
| Potassium | 800.05 mg | (20 %) | ||
| Calcium | 225.76 mg | (23 %) | ||
| Magnesium | 57.19 mg | (19 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Zinc | 0.83 mg | (10 %) | ||
| Saturated fatty acids | 6.55 g | |||
| Cholesterol | 15.94 mg |
Ingredients
Preparation steps
Rinse beets and steam for about 45 minutes.
Preheat the oven to 200°C (approximately 400°F). Peel parsnips and cut in half lengthwise. Peel shallots. Spread parsnips and shallots in a baking dish, cover with rosemary and olive oil, mix well and season with a little salt and pepper. Bake in the preheated oven for about 35 minutes while stirring occasionally.
Boil balsamic vinegar in a small pot and add sugar. Reduce heat and simmer gently for about 10 minute until vinegar gets a syrupy consistency. Season with salt and leave to cool.
Rinse green beans, trim and cook in a pot of boiling salted water for about 8 minutes. Drain, rinse with cold water, drain again and saute briefly in a pan with hot butter and halved garlic clove and season with a little salt and pepper.
Rinse figs and cut into eighths. Grate cheese. Drain beets, rinse with cold water, drain again, peel and cut into eighths. Arrange all ingredients on a plate and sprinkle with Manchego. Drizzle with the balsamic reduction and serve.
