Beet-Pasta Salad with Romanesco
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
432
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 432 cal. | (21 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.3 g | (61 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 158.8 μg | (265 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 299 μg | (100 %) | ||
| Pantothenic acid | 5.3 mg | (88 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 323 mg | (340 %) | ||
| Potassium | 1,651 mg | (41 %) | ||
| Calcium | 249 mg | (25 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 298 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 80 grams Beets (from a jar)
- salt
- 250 grams macaroni
- 1 shallot
- 4 small Romanesco broccoli
- 1 Tbsp Raspberry vinegar
- 2 Tbsps olive oil
- freshly ground peppers
- 50 grams diced Gouda
Preparation steps
1.
Drain the beets (saving juice) and cut into small cubes. Mix 5 tablespoons beet juice with 500 ml (approximately 2 cups) boiling salted water and cook the macaroni until al dente.
2.
Peel the shallot and chop finely. Blanch Romanesco in boiling salted water for about 5 minutes, drain, rinse and drain again.
3.
Drain the macaroni, rinse, drain well and mix with the shallot, beets, vinegar and oil and season with salt and pepper. Spread on plates, sprinkle with cheese and serve garnished with Romanesco.
