Salad with Roasted Vegetables and Mandarins
silicon (Si)
Beta-carotene
chromium (Cr)
Vitamin C
manganese (Mn)
Vitamin A
Description
Warm salad of roasted beets and pumpkin with mandarins, cottage cheese and nuts. A bright and healthy dish for a festive table.
- Preheat the oven to 200°C.
- Wash the beets thoroughly, pat dry, and wrap each one in foil. Bake for 40-50 minutes until tender.
- Peel the pumpkin and remove the seeds, cut into 2-3 cm cubes.
- Place the pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 20-25 minutes until soft.
- Cool the cooked beets, peel them, and cut into wedges or cubes.
- Peel the mandarins and remove the white pith, separate into segments.
- For the dressing, whisk together olive oil, honey, juice of half a lemon, salt, and pepper until smooth.
- Mash the cottage cheese with a fork or pass it through a sieve until crumbly.
- Arrange the roasted vegetables on a plate, add the cottage cheese and mandarin segments on top.
- Drizzle the salad with the honey-lemon dressing.
- Sprinkle with chopped walnuts, fresh mint leaves, and basil.
- Serve immediately while the vegetables are still warm.
407
104 kcal / 100 g
kcal
13.5 g
3.4 g / 100 g
Protein
40.9 g
10.4 g / 100 g
Carbohydrates
22.4 g
5.7 g / 100 g
Fats
3.4 g
0.9 g / 100 g
Ash
6.4 g
1.6 g / 100 g
Fiber
78.9%
Water
28.0 g
7.1 g / 100 g
Sugars
0.1 g
0.0 g / 100 g
Starch
0.47 g
0.12 g / 100 g
Omega-3
2.72 g
0.69 g / 100 g
Omega-6
5.3 g
1.3 g / 100 g
SFA
