Lebanese Beet Salad
Lebanese Beet Salad - Colorful and spicy - a tasty vegetarian main course or starter salad with Mediterranean flavors
Healthy, because
Even smarter
Nutritional values
In some Middle Eastern countries it is a tradition to throw pomegranate seeds at bridal couples for the sake of fertility. Pomegranates contain a plant substance called oestrone, which is said to act similar to gently dosed oestrogen, potentially increasing fertility.
If cooking and peeling beetroot is too time-consuming for you, you can get cooked, vacuum-packed tubers in the vegetable department, which you only have to dice.
(Percentage of daily recommendation)
| Calorie | 202 cal. | (10 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 43 μg | (72 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 438 mg | (11 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 4 fresh Beets (each about 4 ounces)
- salt
- 1 pomegranate (about 7 ounces)
- 1 Tbsp honey
- 2 Red onions
- 1 bunch Radish
- 1 bunch parsley
- ½ bunch mint
- 1 garlic clove
- ½ lemon
- 5 Tbsps olive oil
- peppers
Kitchen utensils
Preparation steps
Scrub beet thoroughly, cover with salted water in a pot and bring to a boil. Cover pot and cook over medium heat until beets are knife-tender, 50-60 minutes.
Meanwhile, halve the pomegranate and squeeze juice from seeds using a citrus juicer.
Boil pomegranate juice and honey in a small pot until reduced to a syrup. Remove from heat and set aside.
Peel red onion and cut into strips. Trim radishes, rinse, pat dry and cut into quarters.
Rinse parsley and mint, shake dry, pluck leaves and coarsely chop.
Peel garlic and grind finely in a mortar with a little salt (or pass through a garlic press).
In a bowl, combine onions, radishes, herbs and garlic. Squeeze juice from lemon half.
Drain beets, briefly rinse with cold water and then remove skins (wear rubber gloves to avoid staining your hands).
Cut beets into 2 cm (approximately 3/4-inch) pieces and add to the bowl. Pour in reserved pomegranate syrup, the lemon juice and olive oil and gently mix to combine. Season with salt and pepper and let marinate for 2-3 hours in the refrigerator before serving.
