Beetroot Salad with Feta Cheese
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
349
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 349 cal. | (17 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 27.6 μg | (46 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 217 μg | (72 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,065 mg | (27 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 1 kilogram Beets
- salt
- 1 Tbsp White vinegar
- 1 tsp Caraway
- For Dressing
- 200 milliliters Vegetable broth
- salt
- freshly ground peppers
- 5 Tbsps White vinegar
- 6 Tbsps olive oil
- 150 grams Feta
- parsley (for garnishing)
Preparation steps
1.
Rinse beetroots and place into a saucepan with water, add a little salt, vinegar and caraway seeds. Bring to a boil and simmer for about 40 minutes (depending on the size of beets; they should be al dente when done). Cool beetroots slightly and peel, cut into quarters.
2.
Prepare dressing. Heat vegetable broth and season with salt, pepper and vinegar. Add olive oil. Toss beetroots with a dressing. Crumble feta cheese and sprinkle over salad. Garnish with parsley and serve.
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