Grilled Beetroot with Greens
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
180
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 180 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 15.6 μg | (26 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 187 μg | (62 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 918 mg | (23 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Prepare your grill for indirect cooking at medium-high heat.
2.
Removed greens from the beet root and set aside. Scrub the beets and trim the ends. In two batches of three beets each, place the beets on a sheet of aluminum foil. Drizzle each batch with olive oil and season to taste with salt and pepper. Add a sprig of thyme to each foil packet, cover the beets with foil and crimp the edges to secure.
3.
Cook the beets in the foil packets, on indirect heat with the lid closed for 45 to 55 minutes. To check for doneness pierce with a skewer or the tines of a fork.
4.
Remove the foil packets from the grill, and let rest for about 10 minutes.
5.
Meanwhile, rinse the beet greens and shake to dry. Heat a splash of olive oil and the butter in a skillet. Saute the beet greens until just wilted.
6.
Carefully open up the foil, and peel the skin off the beets using paper towels. Cut the beets into wedges and divide the beets and greens among plates. Drizzle with olive oil and season to taste with cracked pepper. Serve.
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