Fruity Beetroot Salad

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Fruity Beetroot Salad
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Health Score:
7,9 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
230
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie230 kcal(11 %)
Protein3.99 g(4 %)
Fat14.91 g(13 %)
Carbohydrates23.66 g(16 %)
Sugar added4.31 g(17 %)
Roughage7.11 g(24 %)
Vitamin A1,368.29 mg(171,036 %)
Vitamin D0 μg(0 %)
Vitamin E0.38 mg(3 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.16 mg(15 %)
Niacin1.52 mg(13 %)
Vitamin B₆0.21 mg(15 %)
Folate333.73 μg(111 %)
Pantothenic acid0.48 mg(8 %)
Biotin2.97 μg(7 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C13.93 mg(15 %)
Potassium789.2 mg(20 %)
Calcium72.57 mg(7 %)
Magnesium50.48 mg(17 %)
Iron2.48 mg(17 %)
Iodine5.19 μg(3 %)
Zinc0.82 mg(10 %)
Saturated fatty acids1.98 g
Cholesterol0 mg

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 tablespoons Red wine
1 ½ tablespoons Red wine vinegar
1 tablespoon honey
½ teaspoon Sea salt
¼ teaspoon freshly ground Black pepper
¼ cup extra virgin olive oil
1 tablespoon 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.