Beetroot Salad

FOODISTA
10Ingredients
70Minutes
240Calories

Ingredients

US|METRIC
  • 1 beetroot
  • 1 teaspoon sugar
  • 3 teaspoons vinegar (Balsamic or brown malt Salt and freshly milled black pepper to taste)
  • 1 pinch nutmeg
  • lamb's lettuce (or baby lettuce leaves, washed)
  • lemon
  • mustard dressing
  • 100 grams goat
  • cheese
  • 1 cup pecans (or walnuts, chopped)
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    Directions

    1. Wash beetroot, try not to damage skins. Cut away leaves, leaving 3 cm stem (this stops the beetroot bleeding). Place beetroot into a saucepan and cover with cold water. Bring to the boil, reduce heat then simmer until tender about 3/4 to 1 hour. When cooked, drain and cool under cold running water then slip away the skins. Slice beets and place in a shallow bowl. Sprinkle over the sugar and vinegar then season with salt, freshly milled pepper and a tiny pinch nutmeg.
    2. Cover and chill until ready to serve.
    3. Arrange lettuce onto individual plates, then add beetroot and sliced goat's cheese. Drizzle over the dressing then sprinkle with nuts.
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    NutritionView More

    240Calories
    Sodium2% DV55mg
    Fat34% DV22g
    Protein16% DV8g
    Carbs3% DV8g
    Fiber16% DV4g
    Calories240Calories from Fat200
    % DAILY VALUE
    Total Fat22g34%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol20mg7%
    Sodium55mg2%
    Potassium260mg7%
    Protein8g16%
    Calories from Fat200
    % DAILY VALUE
    Total Carbohydrate8g3%
    Dietary Fiber4g16%
    Sugars3g6%
    Vitamin A20%
    Vitamin C25%
    Calcium8%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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