Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
4
Baked Potato with Beetroot and Dip
25 min., ready in 1 hr 15 min.
Time:
256
calories
Calories:
Health Score:
94 / 100
Ingredientsfor
- 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
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.
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 %) |