Beets on Arugula Salad
(1 vote)
(1 vote)
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)
(Percentage of daily recommendation)
| Calorie | 307 cal. | (15 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 85.6 μg | (143 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 188 μg | (63 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,058 mg | (26 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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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