Beet Tartare with Endive and Cream Cheese
Beet tartare with Endive and Cream Cheese - Perfect as an appetizer or light lunch
Healthy, because
Even smarter
Nutritional values
Cell protection at its best is provided by betaine from the beets because it keeps harmful free radicals at bay. Endive promotes digestion and ensures stable blood sugar levels. This is thanks to the substance intybin.
If you like it a bit spicier, you can also use goat's cream cheese instead of cow's milk cream cheese. You can also adapt the herbs entirely to your taste - chives and parsley, for example, also go well together.
(Percentage of daily recommendation)
| Calorie | 297 cal. | (14 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 6.9 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 782 mg | (20 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 22 ozs Beets (4 tubers)
- 1 shallot
- 1 tsp Dijon mustard
- 1 Tbsp honey
- 2 Tbsps lemon juice
- salt
- peppers
- 1 red Endive
- 4 slices Whole Grain Rye Rolls with sunflower seeds (2 oz)
- 2 Dill
- 2 Lemon balm
- 8 ozs cream cheese
- 1 organic lemon
Kitchen utensils
Preparation steps
Peel beet tubers, cut into wedges and grate with a grater. Peel the shallot and dice very finely. Mix into the beet with mustard, honey and lemon juice and season with salt and pepper.
Clean and wash the endive and divide it into individual leaves. Toast bread slices in a toaster and cut in half diagonally. Wash dill and lemon balm, shake dry, pluck off tips and leaves.
Arrange beet tartare on plates and spread small blobs of cream cheese on top. Wash the lemon in hot water, rub dry, cut into slices and halve them. Sprinkle the tartare with the herbs, garnish with the lemon slices and serve with endive and the toasted bread.
