Beet Cream

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Beet Cream
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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)
Calorie236 cal.(11 %)
Protein13 g(13 %)
Fat18 g(16 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage2.3 g(8 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.4 μg(2 %)
Vitamin E1.7 mg(14 %)
Vitamin K4.5 μg(8 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.3 mg(28 %)
Vitamin B₆0.1 mg(7 %)
Folate59 μg(20 %)
Pantothenic acid0.3 mg(5 %)
Biotin1.8 μg(4 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C7 mg(7 %)
Potassium343 mg(9 %)
Calcium275 mg(28 %)
Magnesium48 mg(16 %)
Iron1.8 mg(12 %)
Iodine2 μg(1 %)
Zinc2.4 mg(30 %)
Saturated fatty acids7.6 g
Uric acid15 mg
Cholesterol27 mg
Complete sugar5 g

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
How healthy are the main ingredients?
Goat cheesePine nutsolive oilthymesalt

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.