Premium
667 kcal
Recipe for Baked beetroot salad with blue cheese
0 reviews
To unlock this and thousands of other recipes from our dietitians, unlockFitatu Premium
Unlock Fitatu PremiumNaN g
667 kcal
1 kcal
667.2
20.2g
43.3g
50.7g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Sweet potato1× piece (130 g)
- Beetroot105 g
- Cheese, Brie4× slice (60 g)
- Onion5× slice (50 g)
- Avocado3× slice (30 g)
- Curly kale1× handful (20 g)
- Pomegranate1× tablespoon (17 g)
- Walnuts3× piece (12 g)
- Honey1× teaspoon (12 g)
- Olive oil1× tablespoon (10 g)
- Mustard, smooth1× teaspoon (10 g)
- Lemon juice, fresh0.2× tablespoon (6 ml)
- Salt2× pinch (1 g)
- Peppers capsicum chilli red0.1× teaspoon (0.8 g)
- Pepper, black0.3× pinch (0.3 g)
Add recipe ingredients to "Breakfast" (Today)
How to make Baked beetroot salad with blue cheese
1. Heat the oven to 200C. Peel and dice the beetroot and sweet potato (the beetroot in smaller pieces). Peel the onion. and chop into small pieces.
2. Put the vegetables in a baking mould, season with salt and pepper and drip over half of the olive oil. Put in the oven and roast for 20 minutes
3. Remove it and shake the tray to shift the vegetables around. Arrange the chopped kale leaves on top, add the nuts and sprinkle with chilli. Add the diced brie.
4. Bake for 20 minutes. Peel the avocado, remove the stone and cut it into pieces, add to the roasted vegetables. Garnish with pomegranate.
5. Mix together he ingredients of the sauce (the remaining olive oil, honey, mustard and lemon juice) and pour it over the salad.
User rating
0.0
(0)My rating
Fitatu does not verify the authenticity of reviews.
Author of the recipe
Fitatu