Beetroot Salad

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Beetroot Salad
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Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
395
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie395 cal.(19 %)
Protein18 g(18 %)
Fat31 g(27 %)
Carbohydrates12 g(8 %)
Sugar added2 g(8 %)
Roughage4.2 g(14 %)
Vitamin A0.6 mg(75 %)
Vitamin D0.6 μg(3 %)
Vitamin E3.9 mg(33 %)
Vitamin K36.8 μg(61 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.9 mg(41 %)
Vitamin B₆0.2 mg(14 %)
Folate130 μg(43 %)
Pantothenic acid0.7 mg(12 %)
Biotin8.6 μg(19 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C31 mg(33 %)
Potassium738 mg(18 %)
Calcium753 mg(75 %)
Magnesium67 mg(22 %)
Iron2.5 mg(17 %)
Iodine8 μg(4 %)
Zinc3.7 mg(46 %)
Saturated fatty acids12.1 g
Uric acid35 mg
Cholesterol42 mg
Complete sugar12 g

Ingredients

for
4
Ingredients
2 Beets (with stems)
1 smaller Radicchio
2 Endive
2 handfuls Beet Greens
1 handful Walnut
2 Tbsps White vinegar
1 Tbsp lemon juice
4 Tbsps olive oil
salt
freshly ground peppers
sugar
2 Tbsps freshly chopped Fresh herbs (chives and parsley)
200 grams Grilling cheese (such as Halloumi)
How healthy are the main ingredients?
olive oilWalnutRadicchioEndivesaltsugar

Preparation steps

1.

Thoroughly rinse the beetroot with velvet stalks. Cook the tubers together with the remaining greenery in a large pot until al dente, 35-40 minutes. Rinse the radicchio, endive and beetroot leaves and pat dry. From endive and radicchio quarter and remove core. Toast the walnuts in a pan without fat. For dressing, combine vinegar, lemon juice, oil and a pinch of sugar. Mix in the herbs and season with salt and pepper.

2.

Cut the cheese into 1.5 cm (1/2 inch) thick slices and cook in a pan without fat on both sides until golden brown, 2-5 minutes.

3.

Remove the beetroot from the water and pat dry. Halve or quarter the tubers.

4.

Arrange all salad ingredients, pour the dressing over and top with nuts and cheese. Serve as desired with fresh ciabatta.

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