Chioggia Beet Salad

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Chioggia Beet Salad
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Health Score:
7,6 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
222
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie222 kcal(11 %)
Protein3.4 g(3 %)
Fat14.37 g(12 %)
Carbohydrates22.56 g(15 %)
Sugar added0 g(0 %)
Roughage5.6 g(19 %)
Vitamin A26.86 mg(3,358 %)
Vitamin D0 μg(0 %)
Vitamin E1.31 mg(11 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.09 mg(8 %)
Niacin1.3 mg(11 %)
Vitamin B₆0.2 mg(14 %)
Folate183 μg(61 %)
Pantothenic acid0.34 mg(6 %)
Biotin2.63 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C17.14 mg(18 %)
Potassium615.5 mg(15 %)
Calcium45.85 mg(5 %)
Magnesium44.1 mg(15 %)
Iron1.44 mg(10 %)
Iodine1.5 μg(1 %)
Zinc0.68 mg(9 %)
Saturated fatty acids1.52 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
substitute beetroot
600 grams
Chioggia Beet (can substitute beetroot)
2
small Onions
20 grams
2 tablespoons
1 tablespoon
2 tablespoons
2 tablespoons

Preparation steps

1.

Rinse the beets, peel with a vegetable peeler and slice into very thin slices. Place in a circle design on four plates. Peel the onions and cut into small cubes. Rinse the chives, shake dry and cut down to a few straws for garnish in small rings. Sprinkle the beets with chopped chives and diced onions. Combine the vinegar, lemon juice and two oils for a vinaigrette, season with salt and pepper and pour over the salad. Serve garnished with chives.