Beetroot Slices with Apples and Parmesan
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(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
684
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 684 cal. | (33 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 22.8 g | (76 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 818.3 μg | (1,364 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 466 μg | (155 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 30.8 μg | (68 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 129 mg | (136 %) | ||
| Potassium | 3,337 mg | (83 %) | ||
| Calcium | 422 mg | (42 %) | ||
| Magnesium | 211 mg | (70 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 168 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 65 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
Preparation steps
1.
Rinse and spin dry lettuce leaves. Layer 4 oval dishes with lettuce. Cut beetroot into thin slices. Rinse apples, cut into quarters and core, cut into fine strips and mix with 1 tablespoon of lemon juice. Rinse chives, shake dry and cut into small rings. Toast pumpkin seeds in a dry pan, let cool.
2.
Season remaining lemon juice with salt and pepper, add oil. Season with sugar to taste. Arrange beetroot slices on lettuce leaves, sprinkle with a little vinaigrette and top with apple slices. Drizzle apples with remaining vinaigrette and sprinkle with pumpkin seeds, freshly grated parmesan and chives. Serve.
