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
plan
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ingredients serve
serve1
Add to Shopping ListIngredients 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
value
100
calories per serving
6 g Fat3 g Protein9 g Carbs3 g FiberOther
Current Totals
- Fat6g
- Protein3g
- Carbs9g
- Fiber3g
MacroNutrients
- Carbs9g
- Protein3g
- Fiber3g
Fats
- Fat6g
Vitamins & Minerals
- Calcium49mg
- Iron< 1mg
- Vitamin A7mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B972mcg
- Vitamin B120mcg
- Vitamin C6mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium37mg
- Manganese< 1mg
- Phosphorus73mg
- 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
Recipe By Taste