| Type | Per person |
|---|---|
| Energy | 126 kcal |
| Fat | 6 gr |
| of which saturated | 1 gr |
| Carbohydrates | 12 gr |
| of which sugars | 11 gr |
| Fibres | 7 gr |
| Protein | 3 gr |
| Salt | 0.38 gr |
Roasted beetroot salad
Main course
10 - 20 min
With seasonal products
240gr vegetables p.p.
Ingredients
| 2 press oranges |
| 800g cooked red beets |
| ½ teaspoon allspice |
| 2 teaspoons mustard |
| 2 tablespoons oil |
| 1 bag of mixed lettuce (approx. 150g |
| possibly with beetroot) |
Preparation
1. Strip the skin off the beetroots and brush them all around with oil. Let the beetroot roast gently for 5-10 minutes on the barbecue in a place that is not too hot.
2. Squeeze the oranges.
3. Make a dressing from the orange juice, mustard, allspice and the rest of the oil.
4. Check the packaging to see if the lettuce has been washed. If not, wash the lettuce.
5. Take some of the lettuce and cut the beetroot into wedges on top. Drizzle some of the dressing on top.
Menu suggestion: Delicious with stuffed trout with ginger sauce and a baked potato.
Source: Nutrition Centre.
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Nutritional values
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