Beet and Daikon Salad

Carpaccio Style
5
Average: 5 (3 votes)
(3 votes)
Beet and Daikon Salad
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
193
calories
Calories

Healthy, because

Even smarter

Nutritional values

This low-calorie refreshing salad is packed with nutrients such as fiber and folate from the beets, vitamin A from the watercress and calcium from the daikon radishes.

Turn this appetizer into a light but filling lunch with the addition of grilled chicken.

1 serving contains
(Percentage of daily recommendation)
Calorie193 kcal(9 %)
Protein2.32 g(2 %)
Fat16.31 g(14 %)
Carbohydrates11.45 g(8 %)
Sugar added0 g(0 %)
Roughage3.23 g(11 %)
Vitamin A3.7 mg(463 %)
Vitamin D0 μg(0 %)
Vitamin E0.03 mg(0 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.04 mg(4 %)
Niacin0.61 mg(5 %)
Vitamin B₆0.07 mg(5 %)
Folate97.35 μg(32 %)
Pantothenic acid0.17 mg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C10.37 mg(11 %)
Potassium343.04 mg(9 %)
Calcium27.74 mg(3 %)
Magnesium24.83 mg(8 %)
Iron4.24 mg(28 %)
Zinc0.34 mg(4 %)
Saturated fatty acids2.18 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
2
red Beets
0.333
2
yellow Beets
1
2 tablespoons
freshly ground Pepper
2 tablespoons
4 tablespoons
How healthy are the main ingredients?
Watercress

Preparation steps

1.

Peel and thinly slice the beets and radish. This is best done using an electric slicer or a mandoline. Rinse and dry the watercress. Coarsely crush the sesame seeds in a mortar.

2.

Layer the sliced vegetables decoratively on plates.

Season with salt and pepper, and drizzle with the vinegar and olive oil. Top the carpaccio with the watercress, sprinkle with the sesame seeds, and serve.