Beet and Celery Salad

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Beet and Celery Salad
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Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 38 min.
Ready in
Calories:
327
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie327 cal.(16 %)
Protein6 g(6 %)
Fat25 g(22 %)
Carbohydrates17 g(11 %)
Sugar added5 g(20 %)
Roughage8.5 g(28 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.1 μg(1 %)
Vitamin E5 mg(42 %)
Vitamin K64.5 μg(108 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.7 mg(23 %)
Vitamin B₆0.5 mg(36 %)
Folate239 μg(80 %)
Pantothenic acid0.9 mg(15 %)
Biotin5.9 μg(13 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C37 mg(39 %)
Potassium1,133 mg(28 %)
Calcium128 mg(13 %)
Magnesium58 mg(19 %)
Iron2.6 mg(17 %)
Iodine23 μg(12 %)
Zinc1.3 mg(16 %)
Saturated fatty acids4.8 g
Uric acid69 mg
Cholesterol12 mg
Complete sugar17 g

Ingredients

for
4
Ingredients
200 grams lamb's lettuce
40 grams Walnut
1 small Celery root
3 Tbsps Canola oil
50 milliliters dry white wine
salt
300 grams cooked Beets (vacuum packed)
1 Tbsp sugar
2 Tbsps white balsamic vinegar
2 Tbsps Walnut oil
white peppers
1 Tbsp lemon juice
100 grams Sour cream
How healthy are the main ingredients?
Sour creamWalnutsugarWalnut oilsalt

Preparation steps

1.

Rinse lettuce thoroughly and spin dry. Chop nuts coarsely.

2.

Rinse and peel celery, cut into thin slices. Heat 1 tablespoon of oil in a large skillet and saute celery for a few minutes. Add wine and season with a little salt and simmer, covered, for about 5-7 minutes or until al dente.

3.

Thinly slice beets. Heat 1 tablespoon of oil in another pan and add a little sugar, caramelize slightly. Add beets and glaze, stirring.  

4.

Whisk vinegar with remaining canola oil and walnut oil, season with salt, pepper and lemon juice.

5.

Arrange beet and celery slices on plates in  circular pattern. Sprinkle with nuts and top with lettuce. Drizzle with the dressing and top with dollops of sour cream. Serve. 

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