Potato and Beetroot Savoury Cake

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Potato and Beetroot Savoury Cake
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
55
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie55 kcal(3 %)
Protein0.45 g(0 %)
Fat3.61 g(3 %)
Carbohydrates5.83 g(4 %)
Sugar added0 g(0 %)
Roughage0.82 g(3 %)
Vitamin A2.43 mg(304 %)
Vitamin D0.01 μg(0 %)
Vitamin E0.22 mg(2 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.01 mg(1 %)
Niacin0.22 mg(2 %)
Vitamin B₆0.03 mg(2 %)
Folate4.05 μg(1 %)
Pantothenic acid0.05 mg(1 %)
Biotin0.88 μg(2 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C2.1 mg(2 %)
Potassium52.09 mg(1 %)
Calcium7.21 mg(1 %)
Magnesium4.52 mg(2 %)
Iron0.12 mg(1 %)
Iodine0.25 μg(0 %)
Zinc0.08 mg(1 %)
Saturated fatty acids0.57 g
Cholesterol1.93 mg
Author of this recipe:

Ingredients

for
12
Ingredients
1
1
2
4 tablespoons
lemons (juiced)
1 tablespoon
freshly ground peppers
1
Skorpa Roll (cardamon rolls)
To garnish
black Olives
How healthy are the main ingredients?
onionAppleMayonnaiselemonsaltOlive

Preparation steps

1.
Cut the potatoes, beetroot, peeled onion, apples and gherkin into very small pieces and mix with the mayonnaise, lemon juice, vinegar, salt and pepper. Taste and adjust the seasoning.
2.
Place the ring of the springform pan on a large plate. Take a little of the beetroot and potato mixture and spread on the plate inside the springform ring. Arrange the Skorpa rolls side by side around the ring, with the rounded sides towards the ring, and fill the middle with the rest of the vegetable mixture.
3.
To garnish, remove the springform ring, tie a ribbon around the charlotte and decorate with olives and pearl onions.