Beet Salad with Pomegranate Seeds

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Beet Salad with Pomegranate Seeds
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
138
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie138 cal.(7 %)
Protein3 g(3 %)
Fat6 g(5 %)
Carbohydrates18 g(12 %)
Sugar added3 g(12 %)
Roughage4.2 g(14 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.3 mg(3 %)
Vitamin K9.2 μg(15 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.8 mg(7 %)
Vitamin B₆0.1 mg(7 %)
Folate127 μg(42 %)
Pantothenic acid0.3 mg(5 %)
Biotin0.7 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C21 mg(22 %)
Potassium669 mg(17 %)
Calcium29 mg(3 %)
Magnesium35 mg(12 %)
Iron1.5 mg(10 %)
Iodine1 μg(1 %)
Zinc0.7 mg(9 %)
Saturated fatty acids0.6 g
Uric acid33 mg
Cholesterol0 mg
Complete sugar18 g

Ingredients

for
4
Ingredients
4 large Beets
4 Tbsps Pomegranate seed
2 Walnut (chopped)
2 Tbsps Walnut oil
2 Tbsps apple cider vinegar
salt
peppers (freshly ground)
half lemons (juiced)
1 Tbsp honey
How healthy are the main ingredients?
Walnut oilapple cider vinegarhoneyWalnutsaltlemon

Preparation steps

1.

Cook beets in boiling water until al dente, about 40 minutes. Cool and peel. Then grate coarsely.

2.

Mix oil with vinegar, honey and lemon juice and season with salt and pepper. Add to the grated beets and mix well. Fold in walnuts and pomegranate seeds and let stand for at least 30 minutes before serving. Adjust seasonings to taste before serving.