Beet and Rhubarb Salad with Prosciutto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 282 cal. | (13 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 35.9 μg | (60 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 1,151 mg | (29 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 2 red Beets (pre-cooked and peeled)
- 2 Blood orange
- 2 stalks Rhubarb
- 1 bunch Radish
- 8 slices Prosciutto
- chopped parsley (for garnish)
- 2 red Endive
- 1 Tbsp Red wine vinegar
- 1 Tbsp lemon juice
- sugar
- salt
- freshly ground peppers
- 2 Tbsps grapeseed oil
Preparation steps
Separate Belgian endive heads into single leaves, rinse and drain. Cut off skin from blood oranges and cut out fillets between separating skins, taking care to collect the dripping juice. Peel rhubarb and cut diagonally into 2-3 cm (approximately 3/4–1-inch) long pieces. Cook in slightly sweetened (with sugar) boiling water until al dente, then drain and allow to cool. Trim radishes, rinse and cut into quarters or eighths depending on size.
Cut beets into bite-sized strips. Whisk vinegar, reserved orange juice and lemon juice with salt, sugar and pepper to taste. Whisk in oil to make a vinaigrette. Pour the vinaigrette over beets, rhubarb, radishes and oranges and mix well. Arrange on the endive leaves, place the prosciutto on top and sprinkle with parsley.
