Beet Salad with Fruit
Nutritional values
(Percentage of daily recommendation)
| Calorie | 246 cal. | (12 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 16.9 μg | (28 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 695 mg | (17 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 500 grams Beets
- 6 Tbsps olive oil
- 2 Tbsps apple cider vinegar
- salt
- 1 Grapefruit
- 1 pomegranate
- 1 Red onion
- ½ tsp Coriander
- ¼ tsp peppercorns
- ½ tsp brown sugar
Preparation steps
Rinse beets and steam about 50 minutes. Let cool slightly, then peel and slice. Mix beets with 2 tablespoons olive oil and the apple cider vinegar. Season with salt and let cool to room temperature.
With a sharp knife, cut off peel and bitter white pith from grapefruit. Working over a bowl to catch the juices, cut between membranes to remove whole segments. Squeeze any remaining juice from the remaining pulp. Roll pomegranate back and forth on a work surface to soften, then halve crosswise and press out seeds. Peel, halve and thinly slice onion. Crush coriander seeds and peppercorns until fine in a mortar and pestle, then mix with grapefruit juice, sugar and remaining oil. Season with salt.
Arrange beet slices decoratively on plates, top with grapefruit segments, pomegranate seeds, and sliced onion. Drizzle with dressing and serve.
