Baked Beetroot with Cheese and Garlic Sauce
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
465
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 465 cal. | (22 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 15 μg | (25 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 264 μg | (88 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,373 mg | (34 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 21.5 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 107 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 smaller Beets
- 150 grams Herb cream cheese
- 2 garlic cloves
- 350 grams Crème fraiche
- freshly ground peppers
- salt
Preparation steps
1.
Rinse unpeeled beetroots and wrap in aluminum foil. Make sure that the packages are well sealed. Bake in a preheated oven at 200°C (approximately 400°F) on the oven rack for about 2 hours until soft.
2.
Meanwhile combine cream cheese with cream fraiche. Peel garlic and grate with a little salt. Add to cheese mixture and season with pepper. Remove finished beetroot from the oven. Open the foil, cut beetroot, add garlic cheese sauce on top and serve immediately.
