Beet and Date Salad

Beet and Date Salad

40 min
Easy
1 serv.
346 g / 1 serv.
silicon (Si) chromium (Cr) manganese (Mn) Folate Omega-3 Fiber

Rating

Average rating:—

Description

Warm salad with roasted beets, goat cheese, dates and nuts in a honey-mustard dressing

  1. Wrap the beets in foil and bake at 200°C for about 35-40 minutes until tender.
  2. Cool, peel and cut the beets into large wedges.
  3. For the dressing, whisk together mustard, honey, wine vinegar and olive oil until emulsified.
  4. Slice the dates into thin strips.
  5. Coarsely chop the walnuts.
  6. Arrange mixed salad leaves on a plate.
  7. Top with roasted beets, dates and pieces of goat cheese.
  8. Drizzle with dressing and sprinkle with walnuts.
428
124 kcal / 100 g
kcal
12.7 g
3.7 g / 100 g
Protein
39.0 g
11.3 g / 100 g
Carbohydrates
26.1 g
7.5 g / 100 g
Fats

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FAQ

How to cook Beet and Date Salad?
Beet and Date Salad. How to cook in 40 min. 428 kcal, P 12 / F 26 / C 39.
How many calories in Beet and Date Salad?
428 kcal, protein 12 g, fat 26 g, carbs 39 g per serving.

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