Beet Salad with Walnuts
Beet Salad with Walnuts - Colorful mixture of aromatic beetroot, potatoes, arugula and roasted nuts.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 368 cal. | (18 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 61.1 μg | (102 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 911 mg | (23 %) | ||
| Calcium | 202 mg | (20 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- salt
- 300 grams small waxy potatoes
- 200 grams turkey breasts
- 4 Tbsps olive oil
- peppers
- 1 bunch Arugula (about 80 g)
- 50 grams Walnut
- 300 grams cooked Beets
- 2 Tbsps White vinegar
- 45 grams Parmesan (in pieces)
Preparation steps
Bring water to a boil in a pot then add salt. Rinse the potatoes and cook for 25 minutes. Drain, let dry, and halve.
Rinse the turkey, pat dry, and cut into strips. Heat 1 tablespoon of oil in a pan, and cook the turkey for 4-5 minutes. Season with salt and pepper, remove from the heat, and let simmer.
Rinse and dry the arugula.
Coarsely chop the nuts. Toast in a dry pan, remove from the heat, and set aside.
Halve and thinly slice the beets.
Mix the oil with the vinegar to form a vinaigrette. Season to taste with salt and pepper.
Mix the beets and potatoes with the arugula, nuts, and vinaiagrette. Top with the sliced turkey and crumble the parmesan over for garnish.
