Beetroots with Ricotta Balls
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
307
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 307 cal. | (15 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 33.2 μg | (55 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 149 μg | (50 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 856 mg | (21 %) | ||
| Calcium | 242 mg | (24 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Beets
- salt
- 1 handful Arugula
- 1 organic lemon
- 40 grams chopped Walnut
- 350 grams Ricotta cheese
- 1 Tbsp Walnut oil
- 1 tsp Horseradish
- freshly ground peppers
Preparation steps
1.
Scrub beetroots and cook for about 40 minutes in salted water. Drain, cool briefly and peel (preferably wearing gloves) and let cool. Cut into 3-4 mm (approximately 1/5 inch) slices and and cut out stars of various sizes.
2.
Rinse arugula, shake dry, set some leaves aside for garnishing, coarsely chop the rest. Rinse lemon in hot water, wipe dry and grate zest. Mix with walnuts. Whisk ricotta with oil and horseradish until smooth. Add arugula to ricotta and season with lemon juice, salt and pepper.
3.
Arrange beetroot stars on plates and top with ricotta balls. put it cam from the cream. Sprinkle with lemon zest walnuts and garnish with arugula. Serve.
