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Grilled beetroot
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Preparation:
40 min.
Preparation
Calories:
68
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 68 cal. | (3 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin K | 24.1 μg | (40 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 0.5 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 676 mg | (17 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Preparation steps
1.
Rinse the beets under water. Separate the leaves and cut to about 3-4 cm (approximately 1 1/2 - 2 inches) from the top of the beet. Cook the beets in boiling salted water for about 5 minutes. Drain and rinse with cold water. Cut in half with a sharp knife. Cut four pieces of aluminum foil and lay out on the work surface. Place two half on each piece of foil and season with salt and pepper.
2.
Rinse the cucumber and peel with a vegetable peeler. Cut into thin strips and add to the beetroot sprinkle with candied flowers and seal the foil. Cook on a well-heated grill for about 10-12 minutes. Serve hot, with fish or meat.
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