Beet Carpaccio

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Beet Carpaccio
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
171
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie171 cal.(8 %)
Protein2 g(2 %)
Fat13 g(11 %)
Carbohydrates12 g(8 %)
Sugar added1 g(4 %)
Roughage3.6 g(12 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.2 mg(2 %)
Vitamin K7.3 μg(12 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.6 mg(5 %)
Vitamin B₆0.1 mg(7 %)
Folate87 μg(29 %)
Pantothenic acid0.2 mg(3 %)
Biotin0.4 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C32 mg(34 %)
Potassium512 mg(13 %)
Calcium31 mg(3 %)
Magnesium29 mg(10 %)
Iron1.1 mg(7 %)
Iodine1 μg(1 %)
Zinc0.6 mg(8 %)
Saturated fatty acids1.4 g
Uric acid26 mg
Cholesterol0 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
400 grams Beets
1 tsp Caraway
1 lemon
1 tsp Agave syrup
5 Tbsps Walnut oil
Sea salt
coarsely ground peppers
1 pc Horseradish
How healthy are the main ingredients?
Walnut oilHorseradishAgave syrupCarawaylemon

Preparation steps

1.

Rinse the beet and place in a steamer. Sprinkle with the caraway seed, and steam for 40 minutes. Remove from the steamer, peel, and let cool to room temperature. 

2.

For the dressing, squeeze the juice from the lemon. Mix the juice with the agave syrup, 1-2 tablespoons of water, and the oil. Season to taste with salt and pepper. 

3.

Thinly slice the beet and arrange on plates. Drizzle the beets with the dressing. Peel and thinly slice the horseradish. Top the beets with the horseradish and serve. 

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