Warm Beet Salad with Beans, Shallots and Figs

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Warm Beet Salad with Beans, Shallots and Figs
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
413
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie413 kcal(20 %)
Protein10.8 g(11 %)
Fat18.78 g(16 %)
Carbohydrates54.23 g(36 %)
Sugar added9.43 g(38 %)
Roughage7.29 g(24 %)
Vitamin A55.86 mg(6,983 %)
Vitamin D0 μg(0 %)
Vitamin E0.44 mg(4 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.09 mg(8 %)
Niacin1.58 mg(13 %)
Vitamin B₆0.36 mg(26 %)
Folate174.77 μg(58 %)
Pantothenic acid0.61 mg(10 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C15.91 mg(17 %)
Potassium800.05 mg(20 %)
Calcium225.76 mg(23 %)
Magnesium57.19 mg(19 %)
Iron3.1 mg(21 %)
Zinc0.83 mg(10 %)
Saturated fatty acids6.55 g
Cholesterol15.94 mg

Ingredients

for
4
Ingredients
500 grams Beets
100 grams Parsnips
250 grams shallots
2 rosemary
3 tablespoons olive oil
Sea salt
freshly ground peppers
80 milliliters balsamic vinegar
3 tablespoons sugar
250 grams green Beans
1 tablespoon butter
1 garlic clove
2 fresh Figs
50 grams Manchego (sliced)
How healthy are the main ingredients?
shallotParsnipsugarolive oilrosemarygarlic clove

Preparation steps

1.

Rinse beets and steam for about 45 minutes.

2.

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.

3.

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.

4.

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.

5.

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.