Fruity Beetroot Salad
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
192
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 192 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 21.3 μg | (36 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 188 μg | (63 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,005 mg | (25 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 24 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Romaine lettuce (torn in big pieces)
- 5 small Beets (cooked and peeled)
- 2 Radish
- ½ cup Pomegranate seed
- 1 ½ Tbsps Red wine
- 1 ½ Tbsps Red wine vinegar
- 1 Tbsp honey
- ½ tsp Sea salt
- ¼ tsp freshly ground Black pepper
- ¼ cup extra virgin olive oil
- 1 Tbsp fresh cilantro
Preparation steps
1.
Layer the romaine lettuce pieces on a platter.
2.
Slice the beets and radishes thinly using a mandoline or hand held slicer. Layer the beet and radish slices over the romaine on the platter, alternating beets and radishes, then sprinkle with pomegranate seeds and set aside.
3.
Mix the red wine vinegar, honey, salt and pepper in a medium bowl. Slowly drizzle in the olive oil while whisking continuously.
4.
Drizzle the dressing on the vegetables to coat. Add the cilantro leaves and serve immediately.
