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Recipe of Beet and Roasted Carrot Salad with Goat Cheese
Recipe

Beet and Roasted Carrot Salad with Goat Cheese

10 mins
45 mins
Low
1
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This salad is an ideal combination of fiber, healthy fats, herbs, vitamins, and minerals. A combination of cooked and caramelised vegetables with their natural sugars, in which their textures are mixed with the herbs and creaminess is added with the vinaigrette; a healthy explosion of flavors.
Learn more about Nutrioli

Ingredients

4 portions
  • 2 beets, with skin
  • 3 carrots, girls, skinless, as small as possible, if you can organic
  • 1/4 cups Nutrioli® Vegetable Oil
  • enough sea ​​salt
  • 5 branches thyme
  • 1 tablespoon sea ​​salt, for the vinaigrette
  • 1 teaspoon raw sugar, for the vinaigrette
  • 1 1/2 tablespoons apple vinegar, for the vinaigrette
  • 1 clove garlic, chopped into very thin slices, for the vinaigrette
  • 1 teaspoon oregano, fresh and finely chopped, for the vinaigrette
  • 1 teaspoon thyme, fresh and finely chopped, for the vinaigrette
  • 1 teaspoon rosemary, fresh and finely chopped, for the vinaigrette
  • 1 teaspoon basil, fresh and in pieces, for the vinaigrette
  • 1/2 cups Oli De Nutrioli® extra virgin olive oil
  • 1/2 cups goat cheese, in pieces
  • 2 cups arugula
  • 2 cups spinach
  • 1/2 cups walnut, praline

Preparation

Place separate beets and carrots on two baking sheets; delicately pour Nutrioli® Vegetable Oil over the vegetables, distribute the sea salt and the thyme branches; cover with aluminum and bake the beets at 200 ° C for 45 minutes and the carrots for 25-30 minutes; To know when they are ready, insert a knife and if it should go in easily.
Remove the trays from the oven and allow to cool at room temperature for 15 minutes.
Peel the beets, cut into medium wedges and reserve; cut the carrot into medium slices and reserve.
For the vinaigrette, mix the sea salt, muscovado sugar, apple cider vinegar, garlic, oregano, thyme, rosemary and basil in a bowl with the help of a balloon whisk; In the form of a thread, pour in Oli de Nutrioli® extra virgin olive oil and beat vigorously until completely incorporated.
Arrange the herbs (spinach and arugula), distribute the beets and carrots; Bathe with vinaigrette to taste and decorate with goat cheese and praline nuts, reserve the vinaigrette aside in case you like to add more.

PRESENTATION

Arrange the herbs (spinach and arugula), distribute the beets and carrots; Bathe with vinaigrette to taste and decorate with goat cheese and praline nuts, reserve the vinaigrette aside in case you like to add more.

TIPS

You can substitute carrots for baby or organic carrots, which come in interesting shapes, sizes, and colors. You can also use different varieties of beets.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
401.5
kcal
20.08%
Carbohydrate, by difference
12.7
g
4.23%
Protein
3.5
g
7%
Total lipid (fat)
38.3
g
58.92%
100
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Provided by USDA
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