Beet and Arugula Salad
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
417
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 417 cal. | (20 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8 g | (27 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 109.7 μg | (183 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 197 μg | (66 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,203 mg | (30 %) | ||
| Calcium | 206 mg | (21 %) | ||
| Magnesium | 133 mg | (44 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Beets
- salt
- 1 tsp Cumin
- 1 tsp Coriander
- 150 grams Arugula
- 1 lemon (juiced)
- 3 Tbsps white balsamic vinegar
- 4 Tbsps olive oil
- 1 tsp honey
- salt
- freshly ground peppers
- 150 grams Ricotta cheese
- 60 grams almonds
- 40 grams Brazil nut
Preparation steps
1.
Bring a pot of salted water to a boil. Add the beets, and simmer with the cumin and coriander seeds for 40 minutes until soft. Drain the beets, peel, and cool.
2.
Rinse the arugula, and pat dry. Finely dice the beet, and mix with the arugula. Mix the lemon juice, vinegar, honey, and oil to form a dressing. Season to taste with salt and pepper. Mix the dressing into the salad, and toss to combine. Top the salad with the ricotta, sprinkle with the nuts, and serve.
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