STEP 1.1 in a preheated pan add 1 tbsp olive oil, add 2 medium size beetroots sliced and salt to taste. Roast until cooked through. Cover the pan for a few minutes and allow it to steam cook.
STEP 2.2 then add 2 tsp finely chopped garlic, ¼ cup feta cubed and 2 tbsp red wine vinegar, 1 tbsp honey, 1 tbsp jalapeno sliced, 1 onion cut in rings. Saute for a minute or two. Then add a few basil leaves roughly torn.
STEP 3.3 serve warm with a sprinkling of broken walnut pieces
Nutrition value
253
calories per serving
15 g Fat6 g Protein18 g Carbs9 g FiberOther
Current Totals
15 g Fat
6 g Protein
18 g Carbs
9 g Fiber
MacroNutrients
Carbs
18 g
Protein
6 g
Fiber
9 g
Fats
Fat
15 g
Vitamins & Minerals
Calcium
212 mg
Iron
14 mg
Vitamin A
1036 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
0 mg
Vitamin B9
97 mcg
Vitamin B12
0 mcg
Vitamin C
41 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
124 mg
Manganese
0 mg
Phosphorus
158 mg
Selenium
13 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
