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Roasted Carrot and Beetroot Salad with Poached Egg, Carrot Top Pesto & Dukkah
SBA'S KITCHEN16Ingredients
45Minutes
560Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 bunch carrots (dutch, a mix of colours if possible)
- 3 beetroot (baby)
- olive oil
- 1 tsp. cumin
- 1/2 cup carrot tops (tender, picked from the bunch of carrots)
- 1/2 cup coriander leaves
- 1/4 cup pistachio nuts (lightly toasted)
- 100 grams goats cheese (soft)
- 6 eggs
- 2 Tbsp. balsamic vinegar
- 4 Tbsp. extra virgin olive oil
- sea salt
- freshly ground black pepper
- 1 carrot (quantity of, top pesto)
- dukkah
- 6 slices sour dough bread
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NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories560Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol230mg77% |
| Sodium760mg32% |
| Potassium640mg18% |
| Protein23g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate52g17% |
| Dietary Fiber6g24% |
| Sugars11g |
| Vitamin A270% |
| Vitamin C15% |
| Calcium25% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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