Roast Beets, Squash and Orange
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
165
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 165 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 17.9 μg | (30 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 212 μg | (71 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,227 mg | (31 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 27 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5 Beets (peeled, trimmed and cut into cubes)
- ½ Butternut squash (peeled, hollowed and cut into chunks)
- shaved Orange peel (from one orange)
- 1 large Orange (peeled and cut into pieces)
- 1 Tbsp honey (melted)
- 1 Tbsp olive oil
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
Preheat grill to medium.
2.
Combine the beets, squash, orange peel and fruit into a large bowl. Add the honey, olive oil, salt, and pepper; toss until well coated.
3.
Lay a large piece of foil on a working surface and pour the beet mixture onto half of the sheet. Fold the empty side of the sheet over and crimp the edges to seal. Place the foil package directly on the grill; close grill and cook for one hour, until vegetables are tender.
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