Beets on Arugula Salad

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Beets on Arugula Salad
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
307
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie307 cal.(15 %)
Protein11 g(11 %)
Fat20 g(17 %)
Carbohydrates21 g(14 %)
Sugar added1 g(4 %)
Roughage6.5 g(22 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2.4 mg(20 %)
Vitamin K85.6 μg(143 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.8 mg(23 %)
Vitamin B₆0.2 mg(14 %)
Folate188 μg(63 %)
Pantothenic acid0.6 mg(10 %)
Biotin4.5 μg(10 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C38 mg(40 %)
Potassium1,058 mg(26 %)
Calcium126 mg(13 %)
Magnesium71 mg(24 %)
Iron3.1 mg(21 %)
Iodine10 μg(5 %)
Zinc1.4 mg(18 %)
Saturated fatty acids3.5 g
Uric acid50 mg
Cholesterol4 mg
Complete sugar20 g

Ingredients

for
4
Ingredients
400 grams yellow Beets
400 grams Beets
5 Tbsps olive oil
salt
freshly ground peppers
100 milliliters Vegetable broth
1 tsp honey
3 Tbsps apple cider vinegar
lemon juice
100 grams Arugula
150 grams Mozzarella
2 Tbsps Shelled pistachio
How healthy are the main ingredients?
MozzarellaArugulaolive oilapple cider vinegarhoneysalt

Preparation steps

1.

Peel yellow and red beets and cut into pieces. Heat 2 tablespoons of oil in a pan and saute beets. Season with salt and pepper. Deglaze pan with broth and simmer, covered, for about 20 minutes. Open pan and let liquid evaporate almost completely. Remove from heat, add honey, vinegar and remaining oil. Season with lemon juice, salt and pepper.

2.

Rinse and spin dry arugula. Cut mozzarella into cubes and arrange with arugula and pistachios on plates. Top with beets and all juices. Serve. 

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