Roasted Beets with Apple-Caramel Sauce
The red beets are full of useful nutrients such as folic acid, calcium, potassium, magnesium, iron, iodine, sodium and vitamin C. Their natural colouring, betanin, is said to support the immune system. Apple, ginger and parsley further enhance the good effect.
So that the sauce doesn't get too sweet: in addition to a rather sour apple, take some light balsamic vinegar or lemon juice to taste.
(Percentage of daily recommendation)
| Calorie | 142 cal. | (7 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 467 mg | (12 %) | ||
| Calcium | 26 mg | (3 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 18 ozs boiled, peeled Beets (vacuum packed)
- 2 Tbsps olive oil
- 1 tart Apple
- 1 pc fresh ginger
- 1 Tbsp sugar
- 5 fluid ozs Vegetable broth
- salt
- ground cinnamon
- 2 stalks smooth parsley
- 1 tsp Fleur de sel
Preparation steps
Because beets stain, working with gloves is recommended. Rinse beets and pat dry with paper towels. Using a mandoline, slice the beets into 2-3 mm (approximately 1/8-inch) thick slices. Mix gently with olive oil.
Line a baking sheet with parchment paper. Place beet slices on the baking sheet and roast in a preheated oven on the middle rack at 200°C (fan: 180°C, gas mark 3) (approximately 400°F/convection 350°F) for about 10 minutes. Turn slices over and continue to roast until slices are slightly crisp on the edges, about 10 minutes more.
While the beets are cooking, rinse, peel and quarter the apple. Remove the core and cut quarters into thick slices.
Peel ginger and finely grate.
In a pot over medium heat, caramelize the sugar until color turns light brown. Add vegetable broth, apple slices and half of the ginger. Bring to a boil. Reduce heat to low, cover and cook for 10 minutes.
Using an immersion blender, puree the mixture until smooth and bring to a boil again. Season with salt, cinnamon and the remaining ginger.
Rinse the parsley, shake dry, pluck leaves and chop coarsely. Place beets on a plate. Sprinkle with fleur de sel and parsley. Serve immediately.