Beetroot Salad
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
395
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 395 cal. | (19 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 36.8 μg | (61 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 738 mg | (18 %) | ||
| Calcium | 753 mg | (75 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Beets (with stems)
- 1 smaller Radicchio
- 2 Endive
- 2 handfuls Beet Greens
- 1 handful Walnut
- 2 Tbsps White vinegar
- 1 Tbsp lemon juice
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- sugar
- 2 Tbsps freshly chopped Fresh herbs (chives and parsley)
- 200 grams Grilling cheese (such as Halloumi)
Preparation steps
1.
Thoroughly rinse the beetroot with velvet stalks. Cook the tubers together with the remaining greenery in a large pot until al dente, 35-40 minutes. Rinse the radicchio, endive and beetroot leaves and pat dry. From endive and radicchio quarter and remove core. Toast the walnuts in a pan without fat. For dressing, combine vinegar, lemon juice, oil and a pinch of sugar. Mix in the herbs and season with salt and pepper.
2.
Cut the cheese into 1.5 cm (1/2 inch) thick slices and cook in a pan without fat on both sides until golden brown, 2-5 minutes.
3.
Remove the beetroot from the water and pat dry. Halve or quarter the tubers.
4.
Arrange all salad ingredients, pour the dressing over and top with nuts and cheese. Serve as desired with fresh ciabatta.
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