Fruity Beetroot Salad

0
Average: 0 (0 votes)
(0 votes)
Fruity Beetroot Salad
share Share
print
bookmark_border Copy URL
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
192
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie192 cal.(9 %)
Protein4 g(4 %)
Fat8 g(7 %)
Carbohydrates25 g(17 %)
Sugar added3 g(12 %)
Roughage6.1 g(20 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E1.4 mg(12 %)
Vitamin K21.3 μg(36 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.5 mg(13 %)
Vitamin B₆0.2 mg(14 %)
Folate188 μg(63 %)
Pantothenic acid0.5 mg(8 %)
Biotin1.2 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C36 mg(38 %)
Potassium1,005 mg(25 %)
Calcium57 mg(6 %)
Magnesium44 mg(15 %)
Iron2.5 mg(17 %)
Iodine3 μg(2 %)
Zinc1 mg(13 %)
Saturated fatty acids1.2 g
Uric acid46 mg
Cholesterol0 mg
Complete sugar24 g

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
How healthy are the main ingredients?
olive oilhoneyRadish

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.