Marinated Beet and Celery Root Salad

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Marinated Beet and Celery Root Salad
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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)
Calorie691 cal.(33 %)
Protein20 g(20 %)
Fat52 g(45 %)
Carbohydrates32 g(21 %)
Sugar added0 g(0 %)
Roughage26.5 g(88 %)
Vitamin A4.3 mg(538 %)
Vitamin D0.1 μg(1 %)
Vitamin E20.7 mg(173 %)
Vitamin K228 μg(380 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.8 mg(73 %)
Niacin8.8 mg(73 %)
Vitamin B₆1.2 mg(86 %)
Folate351 μg(117 %)
Pantothenic acid3.6 mg(60 %)
Biotin15.6 μg(35 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C103 mg(108 %)
Potassium3,698 mg(92 %)
Calcium702 mg(70 %)
Magnesium192 mg(64 %)
Iron5.9 mg(39 %)
Iodine45 μg(23 %)
Zinc2.8 mg(35 %)
Saturated fatty acids6.4 g
Uric acid588 mg
Cholesterol6 mg
Complete sugar32 g

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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