Beets with Sesame Seeds and Guacamole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 491 cal. | (23 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.4 g | (38 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 44.9 μg | (75 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 207 μg | (69 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,520 mg | (38 %) | ||
| Calcium | 172 mg | (17 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 5 Beets
- olive oil (for brushing)
- 4 pinches ground cumin
- salt
- freshly ground peppers
- 1 green Pepperoncini
- 1 Red onion
- 1 garlic clove
- 2 Tomatoes
- 2 ripe Avocados
- 1 Lime (zest and juice)
- 2 drops Worcestershire sauce
- 5 Tbsps Canola oil
- 4 Tbsps Sesame seeds
Preparation steps
Preheat the oven to 180°C / 350°F.
Rinse the beet, remove root and leaves but do not peel the beets. For each beet, cut a piece of aluminum foil, brush with olive oil and sprinkle with cumin, salt, and pepper. Wrap each beet individually and cook for about 45 minutes in the oven until the beet is easy to pierce. Unwrap, let cool, peel, and cut into slices not too thin.
While the beets cook in the oven, prepare the guacamole. Trim the peperoncini, rinse, cut into thin slices and remove the seeds. Peel the onion and garlic. Cut the onion into quarters and then into fine strips and chop the garlic. Rinse the tomatoes, cut in half, remove seeds and dice.
Halve avocados, core and remove the pulp from the peel with a spoon. Puree the avocado pulp with lime zest and stir in juice. Add hot pepper, garlic, onion and diced tomatoes, and season with Worcestershite sauce and salt.
Heat the canola oil in a pan and cook the beet slices on both sides. Roll in sesame seeds and distribute on plates. Serve with the guacamole.
