Beet Carpaccio with Pistachio Oil and Manchego Cheese
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
240
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 240 cal. | (11 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 19.7 μg | (33 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 578 mg | (14 %) | ||
| Calcium | 550 mg | (55 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Beets
- 1 handful Beet Greens
- 2 scallions
- 150 grams Manchego
- 2 Tbsps Pistachio oil
- 2 Tbsps lemon juice
- freshly ground peppers
- salt
How healthy are the main ingredients?
saltPreparation steps
1.
Steam the beets in a steamer for about 40 minutes. Remove the beets from the steamer and let cool.
Rinse, trim and shake dry the beet greens. Rinse the scallions, trim, shake dry and cut diagonally into narrow slices. Cut the manchego cheese into thin slices.
2.
Peel the steamed beets and cut into thin slices. Arrange the beet slices on plates, top each beet slice with manchego slice and a few scallions. Place a few beet greens in bewteen the beet slices, and drizzle with pistachio oil and lemon juice. Serve seasoned with salt and pepper.
