Tomato Salad with Sungolds, Steamed Beets and Olives

15 min
Easy

2 servings

🍅

240 ml

Tomatoes

🍠

240 ml

Beets

🫒

120 ml

Olives

🐟

3

Anchovy Filets

🧄

1 clove

Garlic

🍋

30 ml

Lemon Juice

🫒

30 ml

Olive Oil

🧂

2.5 ml

Sea Salt

🧂

2.5 ml

Black Pepper

🌱

120 ml

Microgreens

🥬

120 ml

Mustard Greens

🥑

1

Avocado

🍞

2 slices

Crusty Bread

Preparation Steps

  1. Step 1/6

    Mash the anchovy filets and mix with crushed garlic, lemon juice and olive oil to make the dressing.

  2. Step 2/6

    Combine tomatoes, steamed beets and olives in a bowl.

  3. Step 3/6

    Drizzle the dressing over the salad.

  4. Step 4/6

    Season with sea salt and freshly cracked black pepper.

  5. Step 5/6

    Top with beet microgreens and mustard greens.

  6. Step 6/6

    Serve with sliced avocado and toasted crusty bread.

Composition

Ingredients

Types

Vegetables, Fish, Condiments, Grains

Ingredients

Tomatoes, Beets, Olives, Anchovy filets, Garlic, Lemon juice, Olive oil, Sea salt, Black pepper, Microgreens, Mustard greens, Avocado, Crusty bread

Allergens

Fish, Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian

Calories

250 kcal

Macro nutrients

Protein: 6g

Nutritional Information

Minerals

Sodium: 500mg

Vitamins

Vitamin C: 30mg

Preparation

Time Information

Preparation

15 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

6 steps

Equipments

Utensils

Knife, Bowl, Fork

Appliances

to inform

Type

Type

Type Of Dish

Starter

Occasions

Lunch, Dinner

Origin

Source

Platform

to inform

Original Creator

to inform

Origin

Cuisine

Mediterranean

Geographic

to inform

Various

Aspect

Texture

Crunchy, Juicy

Flavors

Salty, Sweet, Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Covered), fridge : 2 days (Covered), freezer : Not recommended