Beetroot Pomegranate Cream with Goat Cheese
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 40 min.
Ready in
Calories:
348
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 348 cal. | (17 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 681 mg | (17 %) | ||
| Calcium | 429 mg | (43 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Radicchio
- 300 grams Beets
- 50 milliliters Pomegranate molasses (or substitute syrup)
- 150 grams Goat cheese
- 150 grams chickpeas (canned)
- 2 Tbsps Tahini (sesame paste)
- salt
- freshly ground peppers
- 1 tsp lemon juice
- 1 generous pinch Cumin
- 2 Tbsps Sesame seeds
- 1 Tbsp Black cumin seeds
- 1 Tbsp dried Flowers (such as rose petals)
- 2 Tbsps Pomegranate seed
Preparation steps
1.
Rinse the radicchio and pat dry. Peel the beetroot, coarsely chop and cook in a little boiling water for about 30 minutes until the beetroot is easy to pierce. Drain and let cool. Puree beetroot, pomegranate molasses, fresh goat cheese, drained chickpeas, tahini, lemon juice and cumin in a blender until creamy, season with salt and pepper to taste.
2.
Toast 1 tablespoon sesame seeds in a dry pan. Allow to cool and mix with the remaining sesame and black cumin seeds. To serve distribute the beetroot cream on the radicchio, garnish with sesame seeds, the flowers and the pomegranate seeds.
