Beet and Nut Salad Bowl

0
Average: 0 (0 votes)
(0 votes)
Beet and Nut Salad Bowl
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
256
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie256 kcal(12 %)
Protein4.61 g(5 %)
Fat16.39 g(14 %)
Carbohydrates24.33 g(16 %)
Sugar added0.52 g(2 %)
Roughage6.75 g(23 %)
Vitamin A1,966.4 mg(245,800 %)
Vitamin D0 μg(0 %)
Vitamin E0.09 mg(1 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.05 mg(5 %)
Niacin0.74 mg(6 %)
Vitamin B₆0.08 mg(6 %)
Folate123.6 μg(41 %)
Pantothenic acid0.18 mg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C14.28 mg(15 %)
Potassium368.55 mg(9 %)
Calcium53.89 mg(5 %)
Magnesium26.08 mg(9 %)
Iron1.15 mg(8 %)
Zinc0.4 mg(5 %)
Saturated fatty acids1.46 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
0.333 cup
roughly chopped Walnut
16 ounces
carrots (peeled)
16 ounces
small, young beetroot (peeled)
2 tablespoons
½ teaspoon
1 teaspoon
3 tablespoons
Walnut oil (or olive oil)
To garnish
flat-leaf parsley
How healthy are the main ingredients?
WalnutcarrotsugarsaltWalnut oilparsley
Preparation

Kitchen utensils

1 Pot, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Serrated knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Mandoline, 1 Immersion blender, 1 Baking sheet, 1 Fork

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Put the walnuts on a baking tray and toast for about 5 minutes until just golden. Allow to cool.
2.
Grate the carrots and beetroot into a large bowl.
3.
Whisk together the vinegar, sugar, mustard, salt and pepper. Trickle in the oil, whisking constantly until the mixture is smooth. Pour over the carrots and beetroot and toss together until well mixed.
4.
Put into serving bowls and scatter the walnuts on top. Garnish with parsley.