4 Serves
85 Mins
1 g
8 g
14 g
Preheat your oven to 200°C. Scrub the beets thoroughly and wrap them individually in aluminum foil.
Ingredients, vitamins, and health benefits
Beets
Lettuce
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
69 µg / 400 µgCalcium
26 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
43 mg / 1,250 mgPotassium
311 mg / 4,700 mgSodium
333 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
2 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Place the wrapped beets on a baking sheet and roast in the oven until tender when pierced with a knife, about 60 minutes.
While the beets cool, wash the lettuce and cucumber, then chop them into bite-sized pieces using a chef's knife on a cutting board.
In a small bowl, whisk together the olive oil, vinegar, salt, and black pepper to create the dressing.
Peel the cooled roasted beets, slice them into wedges, and combine them with the chopped lettuce and cucumber in a large salad bowl. Drizzle with the prepared dressing and toss gently to coat.
Cucumber
Olive Oil
Vinegar
Salt
Black Pepper
Vitamin A
5 µg / 900 µgVitamin C
6 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
69 µg / 400 µgCalcium
26 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
43 mg / 1,250 mgPotassium
311 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
8
g25
g4
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgAlcohol
0 g