Beet Salad
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
233
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 233 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 69.7 μg | (116 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 304 μg | (101 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,228 mg | (31 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Beets
- salt
- 1 tsp Cumin
- 1 tsp Coriander
- 2 Tbsps Wine vinegar
- 2 Tbsps lemon juice
- 1 pinch sugar
- peppers
- 2 stalks Leeks
- 3 Tbsps sesame oil
- 2 Tbsps Sesame seeds
- 2 Tbsps scallions
Preparation steps
1.
Rinse the beets. Simmer the beets, cumin, and coriander seeds in salted water for 40 minutes, until the beets are tender. Drain the beets, peel, and cut into slices. Mix the beets with the vinegar and lemon juice. Season to taste with sugar, salt, and pepper. Let the beets cool to room temperature.
2.
Rinse and trim the leeks, then cut into bite-sized pieces. Heat 1 tablespoon of the oil in a pan, and sauté the leeks for 2-3 minutes. Remove from the heat and let cool.
3.
Mix the leeks, remaining oil, and sesame seeds into the beet mixture. Toss to combine, sprinkle with the chives, and serve.
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