Roasted Beetroot Pumpkin & Hazelnut Salad Recipe

Recipe By Taste

4.3
21 Rating -
Rate
Vegdiet
1hr 15minstotal
15minsPrep
1hr Cook
1hr 15m.total
15m.Prep
1hr Cook
Roasted Beetroot Pumpkin & Hazelnut Salad
plan
Bookmark

ingredients serve

Ingredients for Roasted Beetroot Pumpkin & Hazelnut Salad Recipe

  • 1/4 bunch Small beetroot, trimmed
  • 1/2 centimeter 1/4 jap/kent pumpkin, deseeded, cut into thick wedges
  • As required Olive Oil Spray
  • As required Sea salt and freshly ground pepper
  • 1/4 centimeter 1 red onion, cut into thick wedges
  • 1/4 Bulb Garlic
  • 0.06 cup Low fat french dressing
  • 1/4 tablespoon Fresh lemon juice
  • 12.50 gram Fresh rocket, trimmed
  • 0.13 cup 97% fat free feta, crumbled
Nutrition
value
100
calories per serving
6 g Fat3 g Protein9 g Carbs3 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    3g
  • Carbs
    9g
  • Fiber
    3g

MacroNutrients

  • Carbs
    9g
  • Protein
    3g
  • Fiber
    3g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    49mg
  • Iron
    < 1mg
  • Vitamin A
    7mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    72mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    6mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    37mg
  • Manganese
    < 1mg
  • Phosphorus
    73mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Taste