Beet Salad with Peppers and Onions
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
208
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 208 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 17.9 μg | (30 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 185 μg | (62 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 100 mg | (105 %) | ||
| Potassium | 907 mg | (23 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 700 grams Beets
- 1 red onion
- 1 red Bell pepper
- 2 Tbsps Walnut oil
- 2 Tbsps olive oil
- 1 Orange (juiced)
- 2 Tbsps Fruit Vinegar
- salt
- freshly ground peppers
- sugar
Preparation steps
1.
Peel the beet using a vegetable peeler. Coarsely grate the beet on a box grater. Peel and finely dice the onion. Rinse and halve the pepper. Remove the seeds and membranes, and finely dice. Mix both oils with the orange juice and vinegar. Season to taste with salt, pepper, and sugar. Mix all the prepared ingredients with the dressing, and let marinate for 30 minutes. Transfer to a small bowl or glasses, and serve.
