Beet Carpaccio with Goat Cheese and Arugula
Beet Carpaccio with Goat Cheese and Arugula - A noble classic times refreshingly different.
Healthy, because
Even smarter
Nutritional values
Beetroot owes its colour to the natural colouring agent betanin (also called prayer red), which has antioxidant properties. In plain language: the power tuber is a super weapon in the fight against cell-damaging free radicals, which can be caused by smoking, stress but also by certain eating habits.
Instead of olive oil, try walnut oil. Walnut oil is particularly rich in omega-3 fatty acids, which inhibit inflammation, prevent arterial congestion and strengthen our memory and concentration.
(Percentage of daily recommendation)
| Calorie | 337 cal. | (16 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 112.1 μg | (187 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 859 mg | (21 %) | ||
| Calcium | 276 mg | (28 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 15 g |
Ingredients
Preparation steps
Roast the nuts in a dry pan, remove, and let cool.
Rinse the arugula, and spin dry. Slice the beet with a mandoline and layer on a plate decoratively.
Cut the cheese into 8 mm (approximately 1/4 inch) slices. Halve and arrange over the slices of beet. Place the arugula in the center of the plate. Coarsely chop the nuts, and sprinkle over the plate.
Squeeze half of the lemon. Mix the juice with the olive oil, then season with salt and pepper. Drizzle over the carpaccio, and serve immediately.
