Easy Peasy Foodie · by Eb Gargano★ 4.0 (3)
Beetroot, Kale and Orange Salad
NUTRITION · PER SERVING15M COOK
CAL 28%·PRO 37%
CARBS 47G34% OF CAL
6G FIBER3G ADDED15G INTRINSIC22G OTHER18G TOTAL SUGAR
FAT 39G64% OF CAL
14G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant salad combining fresh kale, roasted beets, orange, pumpkin seeds, and mozzarella with a honey-vinaigrette. Tangy and slightly sweet, it works as a satisfying vegetarian main or side.
mainbritishsalad🍳 skilletgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 4 tablespoons pumpkin seeds
- 2 teaspoons honey
- 6 tablespoons olive oil
- 4 teaspoons apple cider vinegar ((or white wine vinegar))
- Zest of 2 oranges
- Salt ( to taste)
- 200 g kale (sliced)
- 2 oranges (peeled and sliced)
- 8 small cooked beetroots ((or 4 large ones), sliced)
- 300 g ball of mozzarella (ripped into rough chunks)
At a glance
PER SERVING · TIME 15M
CAL 28%·PRO 37%
CARBS 47G34% OF CAL
6G FIBER3G ADDED15G INTRINSIC22G OTHER18G TOTAL SUGAR
FAT 39G64% OF CAL
14G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 720mg
- Total sugar
- 18g
- Added sugar
- 3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 671mg
- Calcium
- 430mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 720MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.