Beet Pasta with Onions, Raisins and Walnuts

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Beet Pasta with Onions, Raisins and Walnuts
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Health Score:
73 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
539
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie539 cal.(26 %)
Protein17 g(17 %)
Fat17 g(15 %)
Carbohydrates78 g(52 %)
Sugar added0 g(0 %)
Roughage4.8 g(16 %)
Vitamin A0.1 mg(13 %)
Vitamin D1.2 μg(6 %)
Vitamin E4.2 mg(35 %)
Vitamin K9.3 μg(16 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.4 mg(37 %)
Vitamin B₆0.2 mg(14 %)
Folate81 μg(27 %)
Pantothenic acid1 mg(17 %)
Biotin16.9 μg(38 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C6 mg(6 %)
Potassium532 mg(13 %)
Calcium55 mg(6 %)
Magnesium46 mg(15 %)
Iron2.2 mg(15 %)
Iodine12 μg(6 %)
Zinc1.6 mg(20 %)
Saturated fatty acids2.7 g
Uric acid60 mg
Cholesterol163 mg
Complete sugar13 g

Ingredients

for
4
Ingredients
150 grams Beets
1 Tbsp Wine vinegar
salt
350 grams Pastry flour (double grip)
3 eggs
2 Tbsps olive oil
1 tsp salt
Pastry flour (for the work surface)
2 onions
40 grams raisins
2 Tbsps chopped Walnut
peppers
How healthy are the main ingredients?
raisinsWalnutolive oilsalteggsalt

Preparation steps

1.

Rinse, peel and cut the beets into pieces. In a saucepan, combine the beets, vinegar and 100 ml (approximately 1/2 cup) water, season with salt, cover and simmer until the beets are tender, about 30 minutes. Let cool and pour through a sieve into a bowl, reserving the cooking liquid. Puree the beets.

2.

Place the flour in a bowl and season with salt. Add the eggs and 1 tablespoon oil and knead into a smooth, pliable dough. Add the beet puree and knead to combine. If it's too dry, add a little of the cooking liquid, if it's too wet, add some flour. Shape the dough into a ball, wrap in plastic wrap and let rest about 30 minutes.

3.

With a pasta machine, roll the dough out to about 1/8-inch thickness and cut into tagliatelle. Dry on a floured surface for about 10 minutes.

4.

Meanwhile, peel the onions, halve and cut into strips. Heat the remaining oil in a skillet and saute the onion over low heat, stirring occasionally until golden brown.

5.

Cook the pasta in salted water for 3-4 minutes until al dente.

6.

Drain, reserving a little of the pasta water. Add a little of the pasta water to the onion pan, add the raisins and nuts, season with salt and pepper. Divide the pasta among plates and top with the onion-raisin mixture.