Beetroot Cream Cheese Stacks

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Beetroot Cream Cheese Stacks
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
1068
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie1,068 kcal(51 %)
Protein12.89 g(13 %)
Fat75.79 g(65 %)
Carbohydrates95.61 g(64 %)
Sugar added0 g(0 %)
Roughage11.78 g(39 %)
Vitamin A583.11 mg(72,889 %)
Vitamin D0 μg(0 %)
Vitamin E2.25 mg(19 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.51 mg(46 %)
Niacin4.77 mg(40 %)
Vitamin B₆0.59 mg(42 %)
Folate200.52 μg(67 %)
Pantothenic acid1.33 mg(22 %)
Biotin5.03 μg(11 %)
Vitamin B₁₂0.26 μg(9 %)
Vitamin C23.29 mg(25 %)
Potassium1,429.07 mg(36 %)
Calcium241.23 mg(24 %)
Magnesium105.52 mg(35 %)
Iron4.03 mg(27 %)
Iodine1.1 μg(1 %)
Zinc1.57 mg(20 %)
Saturated fatty acids28.26 g
Cholesterol117.16 mg

Ingredients

for
2
Ingredients
2 ⅔ cups cooked Beets (cut into 8 slices)
¼ cup olive oil
¼ cup balsamic vinegar
1 tablespoon olive oil
2 Leeks (chopped)
1 Red onion (finely chopped)
1 cup cream cheese
1 tablespoon lemon juice
salt
freshly ground peppers
1 cup canned Prune (pitted, drained and chopped)
To garnish
salad
Prune (pitted and drained)
Dill flower
How healthy are the main ingredients?
cream cheeseolive oilolive oilLeeksalt

Preparation steps

1.
Place the slices of beetroot in a shallow dish. Cover with the oil and vinegar then set aside for 1 hour.
2.
Heat the oil in a large frying pan and cook the leeks and onion until softened. Drain on absorbent kitchen paper and set aside to cool.
3.
Mix together the cream cheese, lemon juice, leeks, onion, salt and pepper.
4.
Place 1 beetroot round in the centre of a plate, place 1-2 tablespoons of the cream cheese mixture on top, then place a few chopped prunes on top. Repeat this layering process 3 more times to create a stack, ending with beetroot. Repeat to make another stack.
5.
Garnish each stack with salad leaves, prunes and dill flowers.