Roasted beets with feta cheese and pesto.
This recipe includes superfoods such as:
Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.
3 beets
4 cloves garlic
1/4 cup pine nuts
4 basil leaves
5 oz feta cheese
3 tbsps olive oil
1. Rinse and peel beets. Place on foil with garlic cloves. Drizzle with 1 tablespoon of olive oil.
2. Wrap foil tightly about beets and garlic. Roast in a 400 °F (205 °C) oven for 1 hour.
3. Remove beets and allow to cool. Place garlic, basil, pine nuts, and 2 tablespoons olive oil in food processor and blend until smooth.
4. Chop beets into 1/2" cubes. Combine cubed beets, feta cheese, and pesto in a bowl and mix to coat.
5. Allow composed salad to cool in fridge for 4 hours to allow flavors to mingle. Enjoy.
Serving Size: 12
Amount Per ONE Serving | ||
---|---|---|
Calories 88 kcal | ||
Fat 7.42 g | ||
Carbohydrate 3.08 g | ||
Protein 2.87 g | ||
Iron 23 mg | ||
Calcium 46 mg | ||
Cholesterol 8 mg | ||
Monounsaturated Fat 3 g | ||
Polyunsaturated Fat 1.33 g | ||
Saturated Fat 2.07 g | ||
Sodium 133 mg | ||
Sugar 1.5 g | ||
Potassium 88 mg | ||
Vitamin A 24 mcg | ||
Vitamin C 27 mg | ||
Fiber 0.7 g |
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