Beet Carpaccio with Goat Cheese
(1 vote)
(1 vote)
Beet carpaccio with goat cheese - Beautifully aromatic and visual highlight.
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
235
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 235 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 14.6 μg | (24 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 528 mg | (13 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Beets (Uncooked; vacuum packed)
- 120 grams Goat cheese
- 2 shallots
- ½ Apple
- 1 bunch Fresh herbs (such as basil, thyme, rosemary)
- 2 garlic cloves
- 2 Tbsps balsamic vinegar
- 5 Tbsps olive oil
- 100 milliliters Vegetable broth (warm)
Preparation steps
1.
Cut beet into thin slices.
2.
Cut goat cheese in cubes. Peel shallots and cut into thin rings. Peel apple, cut in half and remove core.
3.
Rinse herbs, shake dry and chop. Peel garlic and squeeze through a press.
4.
For the vinaigrette, mix herbs in a bowl with garlic, vinegar, oil and broth.
5.
Arrange beet, goat cheese, shallots and apple on 4 plates, drizzle with the vinaigrette and serve.
