Beet Salad with Endive and Bacon Wrapped Prunes
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
270
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 270 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 9.8 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 654 mg | (16 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 jar Beets (430 grams) (approximately 15 ounces)
- 30 grams Walnut
- 2 Endive
- 100 grams Yogurt (0.1% fat)
- ½ lemon (juiced)
- 2 Tbsps lingonberry (from a jar)
- salt
- 1 pinch cayenne pepper
- 1 pinch Chili powder
- 6 slices Bacon
- 12 Prune (pitted)
Preparation steps
1.
Drain the beets. Chop the walnuts coarsely and toast in a dry frying pan. Pour out onto a plate to cool. Trim the endive, rinse and separate the leaves. For the dressing: Whisk the yogurt, lemon juice and lingonberries together and season with salt, cayenne pepper and chili powder.
2.
Cut the bacon in half crosswise, wrap around the prunes and secure with toothpicks. Sauté in a frying pan until crispy.
3.
Toss the beets, endive and dressing together. Sprinkle with walnuts and serve with the bacon-wrapped prunes.
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