Beet Cooked with Asparagus and Radishes

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Beet Cooked with Asparagus and Radishes
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Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
175
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie175 cal.(8 %)
Protein11 g(11 %)
Fat11 g(9 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.6 μg(8 %)
Vitamin E5.7 mg(48 %)
Vitamin K87 μg(145 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin4.7 mg(39 %)
Vitamin B₆0.2 mg(14 %)
Folate267 μg(89 %)
Pantothenic acid2.2 mg(37 %)
Biotin17.9 μg(40 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C45 mg(47 %)
Potassium592 mg(15 %)
Calcium102 mg(10 %)
Magnesium50 mg(17 %)
Iron2.7 mg(18 %)
Iodine20 μg(10 %)
Zinc1.8 mg(23 %)
Saturated fatty acids2.4 g
Uric acid61 mg
Cholesterol218 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
800 grams green Asparagus
2 Tbsps olive oil
2 Tbsps lemon juice
1 l Vegetable broth
salt
3 Radish
100 milliliters Beet juice
4 Tbsps Red wine vinegar
4 eggs
How healthy are the main ingredients?
olive oilsaltRadishegg

Preparation steps

1.

Peel the bottom third of the asparagus and halve the rods vertically. Sauté briefly in hot oil. Drizzle with lemon juice and deglaze with a little stock. Season with salt and cover for about 10 minutes until al dente. Rinse the radishes, trim and cut into thin slices. Add to the asparagus, season and let cool until lukewarm.

2.

Heat the remaining vegetable broth with beet juice and vinegar below the boiling point. Crack the eggs in a cup and gently slide into the liquid to poach for about 4 minutes.

3.

Drain and serve on the asparagus.