Eggs Marinated in Beet Vinaigrette
(1 vote)
(1 vote)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
328
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 328 cal. | (16 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 23 μg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 292 μg | (97 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 28.8 μg | (64 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,240 mg | (31 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 436 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 kilogram cooked, red Beets (vacuum-sealed)
- 2 onions
- 1 garlic clove
- 75 milliliters white balsamic vinegar
- 100 milliliters Vegetable broth
- 2 Tbsps vegetable oil
- 8 small, hard boiled eggs
- salt
- peppers
Preparation steps
1.
Remove the beets from the vacuum bag and drain, collecting the juice in a bowl. Use a melon baller to scoop several small balls from the beets. Puree the rest until very smooth.
2.
Peel the onion and cut in healf, then into fine strips. Peel the garlic and finely chop. Mix the onion and garlic with the beet puree, vinegar, vegetable stock and oil.
3.
Peel the eggs and add to the beet mixture in a bowl. Season with salt and pepper and let soak for at least 30 minutes. Serve garnished with the small beet balls.
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