Healthy Beet Salad
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
233
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 233 cal. | (11 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.6 g | (42 %) |
more nutritional values
| Vitamin A | 3.3 mg | (413 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 76.4 μg | (127 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 238 μg | (79 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,488 mg | (37 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 26 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 5 cups baby Beets (trimmed)
- 8 Baby carrots
- 1 ⅔ cups garden peas
- 9 ozs Green beans (trimmed)
- 2 ½ Tbsps extra virgin olive oil
- 1 lemon (juiced)
- salt
- freshly ground Black pepper
Preparation steps
1.
Bring a large saucepan of water to a boil. Add the beetroot to the pan, and then cover and simmer for 8 - 10 minutes, until tender. Drain and leave to cool.
2.
Put the carrots in a pan with just enough water to cover. Add a little salt and bring to a boil.
3.
Cover and simmer for 7 - 8 minutes. Uncover and increase the heat and cook until the water has evaporated and the carrots are tender.
4.
Peel off the beetroot skins and pat the beetroot dry. Place in a large shallow bowl.
5.
Bring a small pan of salted water to a boil. Add the peas and beans and simmer for 2 - 3 minutes, and then drain and add to the beetroot.
6.
Whisk together the oil, lemon juice, salt, and pepper to taste in a small bowl and whisk together well.
7.
Pour over the warm vegetables and toss well to coat before serving.
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