Baked Truffled Beetroot in Salt Crust
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
36
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 36 cal. | (2 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin K | 2.5 μg | (4 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 278 mg | (7 %) | ||
| Calcium | 13 mg | (1 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 pcs baby Beets no larger than 5 cm (approximately 2 inches) in diameter
- 30 grams Truffle
- 1 kilogram Sea salt
- 3 egg whites
- salt
- peppers
How healthy are the main ingredients?
saltPreparation steps
1.
Beat the egg whites until stiff and fold into 2/3 of the salt. Spread the remaining salt out in a baking pan. Peel and halve the beets. Shave the truffle into thin slices and place between the beet halves, then place the halves back together.
2.
Divide the salt dough into four equal pieces, and wrap each beet in the dough. Place on the bed of salt and bake in a preheated oven at 180°C (approximately 350°F) for about 30 minutes. To serve, arrange some sea salt in a bowl and break open the salt casings around the beets.
