Beet Salad with Pomegranate Seeds and Grapes
Beet salad with pomegranate seeds and grapes - Great mix of savory and fruity flavors
Healthy, because
Even smarter
Nutritional values
Grapes and grape seed oil contain resveratrol and OPC (oligomeric procyanidins), which have a positive effect on blood circulation and thus prevent cardiovascular diseases. Good for the blood: folate from beet purifies it and at the same time prevents anemia.
The salad becomes even more colorful if you replace part of the beet cubes with grated carrots. Instead of hazelnuts, other nuts or seeds such as walnuts, almonds or pumpkin seeds are also suitable.
(Percentage of daily recommendation)
| Calorie | 502 cal. | (24 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 11.4 g | (38 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 44.3 μg | (74 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,010 mg | (25 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 35 g |
Ingredients
- Ingredients
- 18 ozs Beets (precooked; vacuum packed)
- 9 ozs red Grape
- 1 pomegranate
- 4 Tbsps Red wine vinegar
- salt
- peppers
- 1 generous pinch cinnamon
- 1 generous pinch ground Cardamom
- 1 tsp honey
- 4 Tbsps grapeseed oil
- 3 ozs hazelnut kernels
- 4 Dill
- 4 slices Whole Wheat Bread
Preparation steps
Cut beet tubers into 1 inch cubes. Wash grapes, pluck, cut in half lengthwise and remove seeds if needed. Cut pomegranate in half and remove seeds. Mix beets, grapes, and pomegranate seeds in a bowl.
For the dressing, mix vinegar, salt, pepper, cinnamon, cardamom and honey, whisk in oil. Mix the dressing into the salad.
Coarsely chop hazelnuts and roast in a hot pan without fat over medium heat for 3 minutes. Wash and coarsely chop the dill. To serve, sprinkle the salad with nuts and dill.
