Beets with Apples and Shrimp
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
155
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 155 cal. | (7 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 26.3 μg | (44 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 497 mg | (12 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 112 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
For the aioli: Peel the garlic gloves and press into a bowl. Add the egg yolk and mustard. Beat until creamy. While stirring, slowly add the oil. Season with lemon juice and salt.
2.
For the salad: Mix the lemon juice with the oil, salt and sugar. Peel the beets and cut into thin slices. Rinse the apples, remove the stems and cores and cut into thin slices. Drizzle the beets and apples with the lemon oil and marinate for 10 minutes.
3.
Rinse the celery and cut into narrow strips, about 7-8 cm (approximately 2.5-3 inches). Drain the shrimp. Rinse the mint, shake dry and pluck the leaves from the stems. Rinse the chives and drain well.
4.
Arrange all prepared salad ingredients on plates and garnish with edible flowers. Serve with the aioli.
