Potato, Beet and Chickpea Salad with Hard-boiled Eggs
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(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
302
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 699 mg | (17 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams small Boiled potato
- 2 cooked Beets
- 4 hard-boiled eggs
- 2 handfuls Frisée
- 200 grams cooked chickpeas (canned)
- 2 tsps Mustard seed
- 1 garlic clove (peeled)
- salt
- freshly ground peppers
- 3 Limes (juiced)
- sesame oil
Preparation steps
1.
Halve potatoes. Peel beets and cut into wedges. Heat 3 tablespoons oil in a pan. Add beet and sear on all sides. Season with salt and pepper. Peel eggs and cut into quarters. Rinse, trim and spin lettuce leave dry. Sauté chickpeas in 1 tablespoon oil. Stir in mustard seeds and 100 ml (approximately 1/2 cup) water. Press garlic through a garlic press into the pan. Cover and cook 4-5 minutes over medium heat. Season with salt and pepper and let cool.
2.
Divide potatoes, beets, frisee, eggs and chickpeas among 4 small plates. To make dressing: Whisk 5 tablespoons oil with lime juice and season with salt and pepper. Drizzle dressing over each portion and season with salt and pepper. Serve with fresh bread, if desired.
