Marinated Beet and Celery Root Salad
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
691
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 691 cal. | (33 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 26.5 g | (88 %) |
more nutritional values
| Vitamin A | 4.3 mg | (538 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 20.7 mg | (173 %) | ||
| Vitamin K | 228 μg | (380 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 351 μg | (117 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 103 mg | (108 %) | ||
| Potassium | 3,698 mg | (92 %) | ||
| Calcium | 702 mg | (70 %) | ||
| Magnesium | 192 mg | (64 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 588 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 32 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
3
- Ingredients
- 300 grams lamb's lettuce
- 3 small Beets
- 3 small Celery
- 4 Tbsps apple cider vinegar
- 2 Tbsps Walnut oil
- 4 Tbsps sunflower oil
- 2 Tbsps Whipped cream
- 6 Tbsps coarsely chopped Walnut
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the lamb's lettuce and pat dry.
2.
Boil the celery root and beets for about 30 minutes, until tender. Drain, allow to cool slightly, peel and slice thinly.
3.
Whisk together the apple cider vinegar, walnut oil and sunflower oil. Season with salt and pepper and pour about 2/3 over the sliced beets and celery root. Let marinate for 30 minutes.
4.
Alternately fan the sliced beets and celery root onto plates, top with the lamb's lettuce and drizzle with the remaining dressing. Sprinkle with walnuts, dollop with a bit sour cream and serve.
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