Beet Cream
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
236
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 236 cal. | (11 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 4.5 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 343 mg | (9 %) | ||
| Calcium | 275 mg | (28 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Beets
- ¼ tsp fennel seeds
- salt
- 1 tsp lemon juice
- 40 grams Pine nuts
- 150 grams Goat cheese
- 1 Tbsp olive oil
- 1 tsp freshly chopped thyme
- freshly ground peppers
Preparation steps
1.
Rinse the beet, add to a small saucepan, and cover with water. Add the fennel seeds and 1/2 teaspoon of salt to the saucepan and bring to a boil. Reduce the heat to medium, cover, and simmer for 45-50 minutes. Toast the pine nuts in a dry pan until fragrant, then remove from the heat and let cool.
2.
Drain the beet and cool slightly. Peel the beet and let cool. Dice the beet, and puree with the lemon juice, pine nuts, goat cheese, and olive oil.
3.
Add the thyme, and stir to combine.
4.
Season to taste with salt and pepper, then place in a jar or a small bowl. This goes great as a dip for grissini.
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