Baked Root Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 168 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 17 μg | (28 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 741 mg | (19 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- ½ Hokkaido pumpkin
- 200 grams Beets
- 2 Red onions
- 200 grams Rutabaga
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 2 Tbsps balsamic vinegar
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Rinse the pumpkin, remove the seeds and fibers and cut into narrow columns. Peel the beet and cut into thin slices. Peel the onions and cut into wedges. Peel the turnip and also cut into wedges. Place the vegetables on a baking sheet lined with parchment paper and drizzle with 2 tablespoons oil. Season with salt and pepper and bake until golden brown, about 40 minutes. Turn halfway through baking.
Mix the remaining oil with the balsamic vinegar.
Arrange the vegetables on warmed plates as desired, or as shown, (if necessary, cut the vegetables into the desired shapes) and decorate the plates with the oil and balsamic vinegar mixture. Sprinkle the vegetables with the rest of the dressing and serve.
