Beet and Celery Salad
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 327 cal. | (16 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 64.5 μg | (108 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 239 μg | (80 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,133 mg | (28 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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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