Meatballs and Beet Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 604 cal. | (29 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 38.8 μg | (65 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,209 mg | (30 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 21.2 g | |||
| Uric acid | 163 mg | |||
| Cholesterol | 199 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 250 grams small, red and white Beets
- 400 grams starchy potatoes
- salt
- 1 garlic clove
- 1 egg yolk
- 1 handful freshly cut parsley
- 2 Tbsps breadcrumbs
- 400 grams Ground meat (lamb or beef)
- Ground cinnamon
- freshly ground peppers
- 2 Tbsps clarified butter
- 1 Apple
- ½ lemon (juiced)
- 1 Endive
- 30 grams butter
- 100 milliliters Whipped cream
- 1 Tbsp thyme
Preparation steps
Rinse beets and steam for about 45 minutes.
Peel potatoes and boil in salted water for about 30 minutes.
Peel and mince garlic. Knead together garlic, yolk, parsley, breadcrumbs and meat. Season with salt, a pinch of cinnamon and pepper. Shape mixture into about 8 small balls. Heat butter in a pan and cook meatballs for about 6-8 minutes, until golden brown.
Peel, quarter, core and dice apples. Add apples and 2 tablespoons of lemon juice to potatoes when 5 minutes of cooking time remains.
Rinse and slice endive.
Drain potatoes and apples, then evaporate. Mash with a potato masher and stir in butter and hot cream.
Peel and julienne beets. Combine with endive and thyme and season with lemon juice and salt.
Divide beet mixture into bowls, add meatballs and mashed potatoes. Serve sprinkled, to taste, with cinnamon.
