Warm Beet Salad with Beans, Shallots and Figs recipe

Ingredientsfor

Ingredients: 500 grams Beets; 100 grams Parsnips; 250 grams shallots; 2 rosemary; 3 Tbsps olive oil; Sea salt; freshly ground peppers; 80 milliliters balsamic vinegar; 3 Tbsps sugar; 250 grams green Beans; 1 Tbsp butter; 1 garlic clove; 2 fresh Figs; 50 grams Manchego (sliced)

How healthy are the main ingredients?

shallot Parsnip sugar olive oil rosemary garlic clove

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Preparation

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.

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 %)

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Ingredients

Warm Beet Salad with Beans, Shallots and Figs