Component · Salads & vegetables
Beet & Feta Salad
Salad & vegetablesMediterraneanCook on prep day
- Calories
- 198kcal
- Protein
- 7g
- Carbs
- 18g
- Fat
- 12g
- Total time
- 50min
Per serving, about 183 g cooked · 10 min hands-on, 40 min waiting
- Fridge keeps 3 days
- Freezer better not
- Serve cold is fine too
Ingredients
Servings
- 160 g Beets
- 30 g Feta Cheese
- 5 g Olive Oil
- 5 g Balsamic Vinegar
- 3 g Fresh Parsley
- 1 g Salt
about €0.57 per serving
Instructions
-
Boil the beets whole in a pot of water until tender, about 40 minutes (or roast them wrapped in foil at 200 °C); peel and cut into wedges.
5 min hands-on40 min waiting
-
Toss with olive oil, balsamic, salt and parsley; crumble the feta over. Box cold.
5 min hands-on
Nutrition per serving
| Energy | 198 kcal |
|---|---|
| Protein | 7.0 g |
| Carbohydrates | 17.5 g |
| Fat | 11.7 g |
| of which saturated | 4.7 g |
| Fiber | 4.6 g |
