2 Serves
64 Mins
Preheat your oven to 200°C. Clean the beets, trim the stems, and wrap each individually in aluminum foil. Place them on a baking sheet and roast for 30 to 40 minutes until tender.
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Vitamin E
11 mg / 15 mgVitamin K
211 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
378 µg / 400 µgCalcium
1159 mg / 1,300 mgIron
13 mg / 18 mgMagnesium
336 mg / 420 mgPhosphorus
1156 mg / 1,250 mgPotassium
2160 mg / 4,700 mgSodium
1726 mg / 2,300 mgZinc
8 mg / 11 mgCopper
2 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
5 g / 28 gSugar
28 g / 50 gSaturated Fat
20 g / 20 gCholesterol
104 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
While the beets roast, use a peeler to remove strips of orange zest, avoiding the bitter white pith. Slice the zest into fine strips and set aside.
Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Rub salt into the skin side.
Place the duck breasts skin-side down in a cold frying pan. Turn the heat to medium and cook until the fat renders and the skin is golden brown. Flip and cook the other side for a few minutes until the meat is medium-rare to medium. Remove from the pan and let rest, covered with foil, for half the cooking time.
In a bowl, whisk together the juice from the zested orange, extra virgin olive oil, balsamic vinegar, salt, and pepper to create the vinaigrette.
Remove the roasted beets from the oven, peel them using the foil to rub off the skins, and cut into bite-sized pieces. Toss the beets in a bowl with two tablespoons of the vinaigrette and the honey.
Slice the rested duck breast thinly. Assemble the salad by layering mixed greens, the beet mixture, nuts, and your choice of cheese. Top with the duck slices, garnish with orange zest, and drizzle with the remaining vinaigrette.
59
g7
g30
g
