Beet and Potato Casserole
Beet and Potato Casserole - A fruity winter oven dish
Healthy, because
Even smarter
Nutritional values
The starchy potatoes can relieve the symptoms of heartburn due to their alkaline effect. Apples are good for diarrhea: the fiber swells in the intestine and has a constipating effect.
If the beet season is over or if you want to save time, you can use the already pre-cooked beets.
(Percentage of daily recommendation)
| Calorie | 291 cal. | (14 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 13 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,007 mg | (25 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 24 g |
Ingredients
- Ingredients
- 14 ozs small beets
- ½ Cinnamon stick
- ½ tsp fennel seeds
- salt
- 14 ozs waxy potatoes
- 2 Apple
- 1 Tbsp lemon juice
- 5 ozs Sour cream
- peppers
- 1 ¾ ozs Pumpkin seed (2 TBSP.)
Preparation steps
Wash beet, put in a small pot and add enough water to just cover. Add cinnamon stick with fennel seeds and 1/2 teaspoon salt, bring everything to a boil, and cook over medium heat for about 40 minutes.
Meanwhile, wash potatoes and cook in boiling salted water for about 25 minutes. Meanwhile, wash apples, remove the core with an apple corer, cut apples into slices about 1/4 inch thick, and immediately sprinkle with lemon juice.
Drain the beet and potatoes and allow to steam for 5 minutes. Then peel, slice and layer in a casserole dish with the apple slices.
Season sour cream with salt and pepper, pour into the mold, sprinkle with seeds, and bake in a preheated oven at 200 °C / 400 °F for 20 minutes until au gratin.
