Beet Salad with Chives
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
245
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 245 cal. | (12 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 14.2 μg | (24 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 172 μg | (57 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 0.5 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,034 mg | (26 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 35 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams small Beets
- salt
- 1 chili pepper
- 1 pc fresh ginger (5 cm)
- 1 pc Horseradish (4 cm)
- ½ Cinnamon stick
- 60 grams sugar
- 400 milliliters Sherry vinegar
- 2 Tbsps scallions
- olive oil
Preparation steps
1.
Rinse the beets and cook in a pot of boiling salted water until al dente, about 30 minutes. Rinse the chile pepper, halve lengthwise, remove the seeds and white ribs and chop. Peel the ginger and horseradish. In a saucepan heat 500 ml (approximately 17 ounces) of water with the cinnamon stick, sugar, salt and vinegar and simmer for 5 minutes.
2.
Drain the beets and peel while still hot. Place the cooked beets in sterilized canning jars with lids.
3.
Pour the hot water and spices into the jars and seal. Cool to room temperature, then refrigerate.
4.
To serve, lift the beets from the liquid, drizzle with a little oil and serve garnished with chives.
