Beet Salad with Turkey Breast
Beet Salad with Turkey Breast - Spicy vegetable salad—ideal low-calorie lunch
Healthy, because
Even smarter
Nutritional values
The beetroot season is something everyone should definitely take advantage of! The red tubers are among the best that tuber vegetables have to offer: many B vitamins including folic acid, which is often critical in terms of supply, as well as a lot of haematopoietic iron and potassium (important for strengthening the cardiovascular functions).
For an additional plus of vitamin C, iron and folic acid: Sprinkle the salad generously with garden cress.
(Percentage of daily recommendation)
| Calorie | 343 cal. | (16 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 859 mg | (21 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 218 mg | |||
| Cholesterol | 56 mg |
Ingredients
- Ingredients
- 3 thin sprigs stalks Celery (about 150 grams)
- 150 grams Smoked turkey breast (in slices)
- 300 grams cooked Beets (refrigerated section)
- 2 Tbsps apple cider vinegar
- 3 Tbsps Vegetable broth
- 2 tsps sweet Mustard
- salt
- peppers
- 1 Tbsp vegetable oil
- 2 Whole wheat buns
Kitchen utensils
Preparation steps
Rinse, clean and de-thread celery if necessary. Cut celery into thin slices.
Slice turkey breast into wide strips about 1 cm (approximately 1/2 inch).
Pat the beet dry and slice into quarters. (Gloves are recommended, as beets may stain.)
Mix together vinegar, vegetable broth and mustard and season with salt and pepper to taste. Whisk in oil.
Mix beet quarters with celery, turkey breast and dressing. Season salad with salt and pepper. Serve with whole-wheat buns.
