Baked Potato with Beetroot and Dip
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
256
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 256 cal. | (12 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 5.4 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 590 mg | (15 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 large, starchy potatoes
- 2 medium sized Beets
- vegetable oil
- 200 grams Sour cream
- 2 tsps Dijon mustard
- salt
- freshly ground peppers
- 2 Tbsps scallions
Preparation steps
1.
Rinse and brush the potatoes and beetroot and coat with a little oil. Wrap them individually in aluminum foil and place on a baking sheet.
Bake in a preheated oven at 200°C (approximately 400ºF) for 50 minutes.
2.
For the sauce, combine the sour cream and mustard. Mix with 1-2 tablespoons of water if necessary and season with salt and pepper.
3.
Remove the vegetables from the oven and open the foil.
Peel the beetroot and cut into slices. Cut the potatoes and open slightly. Arrange on plates, drizzle with the sauce and serve showered with chopped chives.
