Beetroot Fetta And Sweet Potato Empanadas With Chimichurri Recipe

Name: Beetroot Fetta And Sweet Potato Empanadas With Chimichurri Recipe
Total time: 80 min
Yield: 6
Cuisine: South American

Recipe By Taste

A fantastic vegetarian midweek wonder high in fibre and flavour.

4.1

17 Rating - Rate

Non Vegdiet

1hr 20minstotal

20minsPrep

1hr Cook

ingredients serves

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Ingredients For Beetroot Fetta And Sweet Potato Empanadas With Chimichurri Recipe

1 bunch Baby beetroots, trimmed
1 Orange sweet potato, peeled, roughly chopped
1 tablespoon Honey
150 gram Low fat feta, crumbled
0.25 cup Walnuts, lightly toasted, chopped
3 Sheets frozen reduced fat shortcrust pastry, partially thawed
1 Egg, Lightly Beaten
Baby spinach leaves, to serve
2 cup Fresh flat leaf parsley leaves
1 cup Fresh Oregano Leaves
2 Garlic Cloves
1 Eschalot, peeled
1 tablespoon Red wine vinegar

Nutrition
value

399

calories per serving

28 g Fat9 g Protein33 g Carbs16 g FiberOther

Current Totals

28 g Fat
9 g Protein
33 g Carbs
16 g Fiber

MacroNutrients

Carbs
33 g
Protein
9 g
Fiber
16 g

Fats

Fat
28 g

Vitamins & Minerals

Calcium
600 mg
Iron
14 mg
Vitamin A
2763 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
211 mcg
Vitamin B12
0 mcg
Vitamin C
74 mg
Vitamin E
8 mg
Copper
0 mcg
Magnesium
130 mg
Manganese
3 mg
Phosphorus
161 mg
Selenium
11 mcg
Zinc
2 mg

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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