Directions:
- Preheat oven to 180 degrees celsius.
- Cut beetroot stalks off and slice into chunks leaving skin on.
- Place foil onto tray and lay beetroot down. Sprinkle salt on top to cook with and place in oven for 30 minutes or until beetroot soft.
- Once beetroot soft leave to cool down for five minutes before peeling skin off.
- Slice bocconci balls thin and shred.
- Layer lettuce shredded with a layer of the shredded bocconci balls and beetroot.
- Repeat layers until finished. Add salt, pepper , balsamic vinegar and olive oil and stir.
- Serve with warm crusty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 70.52 Kcal (295 kJ) | ||
| Calories from fat | 44.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.94g | 8% | |
|---|---|---|---|
| Cholesterol | 2.24mg | 1% | |
| Sodium | 100.7mg | 4% | |
| Potassium | 72.67mg | 2% | |
| Total Carbs | 2.02g | 1% | |
| Sugars | 0.93g | 4% | |
| Dietary Fiber | 0.55g | 2% | |
| Protein | 4.27g | 9% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 130.5mg | 13% | |
| Amount Per 100 g | |||
| Calories | 138.87 Kcal (581 kJ) | ||
| Calories from fat | 87.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.72g | 8% | |
|---|---|---|---|
| Cholesterol | 4.41mg | 1% | |
| Sodium | 198.3mg | 4% | |
| Potassium | 143.1mg | 2% | |
| Total Carbs | 3.97g | 1% | |
| Sugars | 1.82g | 4% | |
| Dietary Fiber | 1.08g | 2% | |
| Protein | 8.4g | 9% | |
| Vitamin C | 2.2mg | 2% | |
| Iron | 0.7mg | 2% | |
| Calcium | 257mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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